Know you food, know your farmers, and know your kitchen. Start building up your larder! We don't even use that term any more.

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

Know you food, know your farmers, and know your kitchen.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'

I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

The kitchen is a sacred space.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.

Vivek is a very supportive man. If I am in the kitchen doing something, he comes and helps. I don't think marriage will change anything for us. Our careers will not be affected after marriage. He believes in gender equality and is a man of today's time.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.

What I tell people all the time is that bodies are made in the kitchen, not in the gym. You cannot exercise a bad diet. It's just impossible. Unless you want to be the ultra-marathoner or someone like a Michael Phelps that's swimming 70 or 80,000 meters in a week, you cannot exercise a bad diet.

I can't even count the number of times I've obliterated my diet with a binge session. One second, I'm floating along just fine, four days into a successful low-carb lifestyle. The next? I'm standing alone in a dark kitchen, eating a sleeve of Ritz crackers and cream cheese with a spoon.

Developing games for the PC and consoles is all about everything and the kitchen sink. In many ways, you don't have design decisions to make. You do it all. So I enjoy going back to making decisions about what's important as I'm working on a game.

Are you kidding? I'm a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.

In the future, I'm sure there will be a lot more robots in every aspect of life. If you told people in 1985 that in 25 years they would have computers in their kitchen, it would have made no sense to them.

I simply believe food is too good to throw away - and Christmas leftovers can be a gastronomic opportunity for the well-skilled kitchen forager. With a little imagination, there are a million ways to use up leftovers rather than bin them.

One of my favorite traditions is that my sisters and I, we all wear the same pajamas. I've even still got some from when I was 6. Also, I'll always remember cooking together in the kitchen and that no matter how busy our schedules are, we are all together for Christmas.

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.

One thing I don't like is those three-star kitchens where they force the cooks to do exactly the same thing again and again. There has to be an element of chance in cookery.

When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.