I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew ….

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I ….

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the d….

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my p….

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is ….

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed..

Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the ….

Nobody likes sweaty coleslaw..

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my big….

I like to cook with the philosophy of using great ingredients and not altering them too much..