Collecting Cookbooks Is Still My Biggest Passion!

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

Italian Food Is All About Ingredients And It's Not Fussy And It's Not Fancy.

I Tell Everybody The Same Thing: You Have To Make Every Dish So When You Taste It, You Should Remember It When You Go Home.

I Think The Most Important Thing When You Are In A Competition And You Have, Let's Say, Ingredients You Have To Use Make Something You Did Already Because None Of The Judges, You Know, Probably Had It In Our Lifetime, So I Think Do Something You Feel Confident With, Not Something Completely New Where You Are Not Sure How Many Hours Or How Many Minutes You Have To Cook It Or If The Seasoning Is Right Or If The Combinations Of Spices And Herbs Are Right.

A Chef Is A Mixture Maybe Of Artistry And Craft. You Have To Learn The Craft Really To Get There.