I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

Kitchens should be designed around what's truly important-fun, food, and life.

Remember, it is never the knife's fault.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Boning is a pain, but it makes such a majestic chicken.

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

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Beds aren't for sleeping, and clothes aren't for bed.

Though life is made up of mere bubbles 'Tis better than many have For while we've a whole lot of troubles The most of them never occur.

Education is not received. It is achieved.

I've been taught from a young age to want to be the best driver... It was about being the best driver and not the best girl.

Faith lifts the soul, Hope supports it, Experience says it must and Love says...let it be!.

To find everything profound - that is an inconvenient trait. It makes one strain one's eyes all the time, and in the end one finds more than one might have wished.

By all men bond to Nothing, Being slaves without a lord, By one blind idiot world obeyed, Too blind to be abhorred.

The Italian economy has been held back for decades.

Enough of anything is plenty, but plenty to some people is never enough.

Labor is life; thought is light.