I Think It's Really Important To Keep

I Would Say That I Mostly Use Kosher Salt For Seasoning My Water And Flour. I Love Sea Salt, Too. I Think Both Are Just Fine, As Long As It's Not Iodized Salt.

I Want To Help Build Their Basic Food Terminology.

One Thing I Always Say Is Being A Great Chef Today Is Not Enough - You Have To Be A Great Businessman.

It's An Interesting Thing, Top Chef. Some Of The Contestants Will Make You One Great Dish, And Then Make You Something On The Next Show That Will Make You Say, "is That The Same Person?"

One Of The Things I've Found Now, Not Just For Television, But In The Restaurant, Is That You Have Many Anxious Chefs, Who Know How To Cook Twenty Recipes Really Well, But They Don't Have A Good Foundation For Other Things.