"I am so hungry for the taste of the real that I'm just not able to get into that which doesn't feel real to me. It's a kind of scientific experiment, and I think that there are good scientists and crazy old scientists that can be very amazing. But it's more like a museum to me. It's not a kind of way of eating that we need to really live on this planet together."
"Pie is the new donut, or pie is the new cupcakes...and the truck thing, I don’t know how long that’ll last. I don’t know where they eat it, that’s what I can’t figure out about a truck. Where the hell do you eat it?"
"If you ask me what New York cusine is: dirty water hot dogs, a slice of pizza, what is it? Is it a little bit of everything? I don't know. But I think it's upon chefs to stop trying to make exact authentic replicas of cuisines around the world and try to figure out what's going on in America, what's going in in New York."
"There are experts on how to raise your children, experts on how to eat, experts on everything. Really you don't need to be an expert. There is something disenfranchising in making people feel they need a qualification or a great level of expertise before they are allowed in the kitchen."
"What originally drew me to so many of these better-practice/better-flavor foodstuffs was the joy, the passion behind them. What I’m worried about is that as the food thing gets trendier and trendier, at some point the know-it-alls will scare off the casually interested. Maybe even their fellow foot soldiers. Is that sustainable?"
"I don’t know if it’s the heat boiling, the testosterone in our systems or the 'alpha' attitudes of all who work in commercial kitchens, but I can tell you that there are as many adoring relationships that even stem from this job as there are tawdry hookups."