We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.

It is essential for me to work with tools that are reliable and offer complete functionality, which is why I feel so confident about representing the Victorinox brand.

When I was a child, she'd have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, 'Mom, this is ridiculous.' But now? I run my kitchen the same way.

History has long had a wall up between the kitchen and the dining room. Front of house, back of house - one group always wielded more power and influence.

I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.