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

I can fry hollandaise, I can fry ketchup, I can fry mustard.

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

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.

I made my money the old-fashioned way; I inherited it. I think that's a great thing to do.

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.