It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

One must know combinations, one must have a true knowledge of food to be in the moment.

I wouldn't call it designer food. It's more proven experts in the field.

To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice.

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.