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" There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special. "

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" I love biscuits. I have a real thing for a biscuits, and if it's not made right, I'm gonna come down hard on somebody. "

" I'm very much half city and half country boy. "

" I actually have a pig collection in my cabin: all types of old wood hand-carved pigs that my mom started for me as a housewarming gift. "

" For me, some things, like, I just don't want to know what they are before I eat them. Like, if you're going to start feeding me, like, sexual organs of animals, or, like, a monkey's brain or something - I'll eat it. Just don't tell me what it is until after I've finished it. "

" I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today. "

" I want to do more TV and more books. I want to have my hand in different projects. I'm way too hyper; I'm just one of those people who has to have a lot going on. "

" I like the Rockabilly look. My background is half Italian, half French. I wear cowboy boots and jeans. "

" Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing. "

" I have been a fan of the Beastie Boys ever since I can remember. I have a ton of their music on my iPod and even still have a t-shirt from a show I saw when I was a kid. "

" I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them. "

" Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way. "

" If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjust, and move on. "

" I am a sugar freak. "

" Cooking is about imbibing different cultures and putting them in a plate on the table. "

" I played every sport in high school for one year. If I couldn't be great at it, I quit. I would rather not do it than be average. "

" The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words. "

" We never really know what people are capable of until the only person they can rely on is themselves. "

" When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak. "

" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "

" If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives. "

" Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating. "

" Everyone has a different impression of what they are eating; not everyone tastes the same things, and definitely, not everyone has the same food memories. "

" You can tell a lot about your cooks' personalities by their music collection. I personally have such an eclectic collection, partly due to the combining of music libraries with girlfriends past. "

" I have worked in kitchens since I was 15 years old and never had a break. "

" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "

" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "

" Daniel Boulud told me at a young age, 'Whatever happens to you in your career, you're going to be great - be humble. Just be humble.' And I think about that daily. Like, whatever happens to me, whatever awards we win as a team or whatever else, just be humble. "

" I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry. "

" A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant. "

" I see myself as half country boy and half city boy, so I need both to balance me out. I couldn't spend all of my time in either place. "