Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

Working at the Food Bank with my kids is an eye-opener. The face of hunger isn't the bum on the street drinking Sterno; it's the working poor. They don't look any different, they don't behave any differently, they're not really any less educated. They are incredibly less privileged, and that's it.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.