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" Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill. "

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" The East Village is where I cut my teeth as a kid. I ran around here on a skateboard. "

" There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it. "

" I've been asked to endorse lots of different pieces of equipment. It's not necessarily that it's an awful thing to be asked to endorse something, because it's inherently a compliment to your skills, your abilities, on a level. But sometimes it's just not the right fit. "

" The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest. "

" I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table. "

" I think it's important for anyone who is artistic to look back on their body of work and be critical. Maybe the Beatles can look back and say everything was perfect, but we've come up with hundreds and hundreds of dishes, and anyone who is honest with themselves has to realize that every single one wasn't an absolute, unequivocal home run. "

" I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. "

" My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game. "

" I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same. "

" American cheese is the perfect soft taco. "

" My mother made the best scrambled eggs, super-loose and soft. "

" The spirit of pickling is one of adventure and fun. "

" We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape. "

" It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen. "

" It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty. "

" I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food. "

" Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish. "

" Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux. "

" Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique. "

" There will never be a right or wrong way to cook something, but there will always be a more informed way. "

" I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs. "

" I've always had fond memories of cooking Thanksgiving. "

" I would like to, at some point, do a cookbook. "

" I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet. "

" There will never be a universal way of cooking, but information will always be universally useful. "

" People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form. "

" I have no interest in vegetarians whatsoever. Zero. Less than zero. "

" It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges. "

" I don't like the term 'dinner as theater,' because that implies something thespian that I don't want to tie into this, but there are plenty of times that people go out to dinner because they want to have an experience. There are, however, probably many more times that people go out to eat because it's 7 o'clock and it's time to eat. "

" Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup. "