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I used to have a little whisky before I went on stage. I realized that could have slowly turned into something a bit more serious. I get hyped up. I also think doing it a lot, you get used to it. You get more confidence. It's confidence building, really.

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Marcus Samuelsson

I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.

Add, Love, Particularly, Sweet, Texture
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I feel very fortunate that I was raised in a multicultural family, and it came through food.

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Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.

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Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.

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You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

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If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

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