If You're Going To Buy

As Far Away As You Can Get From The Process Of Mechanisms And Machinery, The More Likely Your Food's Going To Taste Good. And That - That Is Probably The Largest Thing I Can Hand To Anybody Is Let Your Hands Touch It. Let Them Make It.

You Know, When You Get Your First Asparagus, Or Your First Acorn Squash, Or Your First Really Good Tomato Of The Season, Those Are The Moments That Define The Cook's Year. I Get More Excited By That Than Anything Else.

If You're Going To Buy Pasta, You Should Buy Dry Pasta. If You're Going To Make It You Can Make The Real Thing, But You Shouldn't Buy Fresh Pasta.

I Don't Think Fine Dining Is Dying, But I Think Those Rare Occasions When You Really Want The Fanciness Are Diminishing... I Think A Lot Of People Are Going To Find Simpler, More Casual Ways To Enjoy An Experience.

I Would Challenge Any American Cook, Regardless Of What They've Learned From Their Mom, To Operate A Restaurant And Not Have Spent Any Real Time In Italy.