It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.

Whatever it is you're doing, whether it's your career or a particular focus, if you're trying to be the best you can possibly be, then you'll be putting that pressure on yourself.

Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.