The Best Way To Learn To Cook

I Woke Up On May 15, 1991, The Day Of My Barnard Graduation, And I Said To Myself, 'by The End Of Today You Will Decide What You Want To Do With The Rest Of Your Life.'

The Better The Ingredients, The More Farmers I Can Buy From, The Closer I Feel To The Food I Want To Make That Represents What I Care About As A Chef.

I Don't Show Just Anyone How To Crust A Sea Bass. That's Sacred Information.

I Think We Love Bacon Because It Has All The Qualities Of An Amazing Sensory Experience. When We Cook It, The Sizzling Sound Is So Appetizing, The Aroma Is Maddening, The Crunch Of The Texture Is So Gratifying And The Taste Delivers Every Time.

My Reasons For Becoming A Chef Are Somewhat Of A Cliche. I Always Loved To Eat But It Was Watching My Parents Cook That Really Served As The Impetus For My Career Choice.