As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.

If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.

My mother and my father are both very funny people, and they're both artistic in their own right. Oftentimes, we get very dramatic about things, but we also laugh really hard.

There are many times when I think I would have rather died with my husband. It would have been pleasanter, simpler. But it would have been worse for the children and the family in general.

I think a child requires initial years of a mother's attention, which is very important, and I did it without any thought in the world. That's what I wanted to do.

Growing up, I lived a moderate lifestyle with my family.