I always say that I don't believe I'm a chef. I try to be a storyteller.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and...

The food I had as a child was not complicated, but by heck it was tasty. My Nanna's cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple...

There is great food in Vegas.

Romesco with asparagus is simple and brilliant.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop...

Italian people are so proud to show off. A little bit too much, I have to say. Wherever you go, they prepare a buffet and they get offended if you don't try things.

Americans will not buy irregular-looking or oddly shaped vegetables!

I have to admit I've never had a Fruit Loop.

To feed a nation is never easy!

I find the organic wave much more interesting in America than in France.

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and...

I think it's part of the DNA of human beings. We are a cooking animal. What differentiates us from all the other animals is that we cook and they don't.

Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.

My favorite pizza is the real Neapolitan - Italian sausage, friarielli, mozzarella and chilli.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the...

I believe in tradition and innovation, authenticity and passion.

I mainly cook British food with a few things I've had on my holidays. I went to the Canary Islands a few years ago, and we had all sorts of different mushrooms on brioche with pancetta on top, and it...

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

I'm making little changes in my life to take care of myself, like putting in a mile or two on my treadmill every day.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

People complain that cities don't have fresh, sustainable food, but it's just not true.

I don't think any other holiday embraces the food of the Midwest quite like Thanksgiving. There's roasted meat and mashed potatoes. But being here is also about heritage. Cleveland is really a giant...

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.