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" Entrepreneurial people are never satisfied. "

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" I'm kind of fat. "

" It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly. "

" If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. "

" I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared. "

" We've become such a restaurant society. "

" If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments. "

" Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable. "

" Cooks are an undervalued, awesome profession. "

" Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. "

" Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside. "

" When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. "

" There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads. "

" In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. "

" I know Jeff Bezos because I cater at his home. "

" I think you owe it to your kids to teach them how to cook - you know, self-survival. "

" Sweet, delicious Dungeness crab is always a treat. "

" To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster. "

" I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do. "

" The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling. "

" In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing. "

" One of my favorite ways to eat albacore is tuna poke. "

" I love restaurants from top to bottom. "

" If you're going to start a fire, why cook just one chicken? "

" My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy. "

" At the fishmonger, choose fish with bright scales and clear eyes. "

" There's natural mentoring that goes on in my life every day. "

" It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better. "

" I have a good flavor memory. "

" The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. "

" Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. "