For Me No Good Food Is Illuminated

The Better The Ingredients, The More Farmers I Can Buy From, The Closer I Feel To The Food I Want To Make That Represents What I Care About As A Chef.

I Don't Show Just Anyone How To Crust A Sea Bass. That's Sacred Information.

I Find Myself Hoping I Can Get On A Tv Show, And Then People From Oklahoma Will Come To My Restaurant. Then I'll Be Able To Make Enough Money To Open My Own Place.

It's Amazing The Relationships You Forge In A Kitchen. When You Cooperate In An Environment That's Hot. Where There's A Lot Of Knives. You're Trusting Your Well-being With Someone You've Never Before Met Or Known.

The Hardest Thing About Being A Full Time Chef Is Leaving My Work Behind When I Go Home At Night. I'll Toss And Turn About A Menu Item Or Forget To Order Produce And Wake Up At 4 A.m. In A Cold Sweat Over Some Artichokes.