The Hardest Thing For Me Is Restraint.

I Think We Love Bacon Because It Has All The Qualities Of An Amazing Sensory Experience. When We Cook It, The Sizzling Sound Is So Appetizing, The Aroma Is Maddening, The Crunch Of The Texture Is So Gratifying And The Taste Delivers Every Time.

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

Food Is Ever-changing And Ever Moving Forward And Getting More And More Complex.

I Woke Up On May 15, 1991, The Day Of My Barnard Graduation, And I Said To Myself, 'by The End Of Today You Will Decide What You Want To Do With The Rest Of Your Life.'

If I Want My Daughter To Try Something, I Eat It In Front Of Her Repeatedly Without Forcing The Issue And, With Some Trial And Error, The World Is Our Oyster!