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

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

" I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks. "

" Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant. "

" Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing. "

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

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

" American cheese is the perfect soft taco. "

" 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. "

" 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. "

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

" 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. "

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

" 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. "

" It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge. "

" I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. "

" 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. "

" Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible. "

" 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'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. "

" Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs. "

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

" I like all cheese, but my guiltiest pleasure is definitely American cheese. "

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

" I think I can poach a pretty mean egg the old-fashioned way. "

" It's been a struggle to get people to come eat for fun. You know, the way they listen to music. You can do all kinds of things with music. But food - it's something people need, and that changes everything. You start playing with it, people have all sorts of reactions. "

" Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that? "

" When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed. "

" As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it. "

" 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. "

" Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications. "