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

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

" 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. "

" I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. "

" 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. "

" 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. "

" 'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round. "

" 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. "

" 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. "

" 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? "

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

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

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

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

" 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. "

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

" 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. "

" 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. "

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

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

" 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. "

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

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