A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.
I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
I grew up so poor in Austria that we never took a vacation with my family.
In L.A. you live in a big city, but you feel like you're in the countryside. For example, I can be at home in the swimming pool and be five minutes from everything.
For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.
I think the time of the formal dinners is over.
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.
Television in the '80s was very limited. There was no Food Network.
There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
Italian food is all about ingredients and it's not fussy and it's not fancy.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
I like the Japanese knives, I like French knives. Whatever's sharp.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
