Stay Away From Iodized Table Salt. It's

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

I Like To Be Firm. But It Is Easier To Be Nice Than To Be Nasty.

I Love Strong Flavors Too. Like I Don't Mind If It Looks Clean And Clear And You Know What You Are Eating If It Has Italian, Chinese Or Japanese Flavor I Love Them All.

When I Was 27, If I Didn't Put 15 Things In One Dish I Wasn't Happy.

It's An Interesting Thing, Top Chef. Some Of The Contestants Will Make You One Great Dish, And Then Make You Something On The Next Show That Will Make You Say, "is That The Same Person?"