I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

I am very concerned about nutrition and always try to be careful about what I eat.

I think gold is made for kings and pharaohs - that's what I am.

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

A lot of young chefs today get carried away by trends, by influences, by movements.

At times I think and at times I am.