I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

I love having a croissant and a great cup of coffee. Just one cup.

I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

There are so many times there could have been a left turn instead of a right turn in all people's lives. I think mine are pretty crystal clear, because of being adopted, being born in Ethiopia, being adopted to Sweden.

I've been lucky to travel and work all over the world through the lens of the back of the house, and I love that monocle. I love that lens, because it's real people.

The food business is very tough, but there's also a lot of love and very giving.

It's fascinating when you're from another place, but you don't speak the language.

The journey into adoption started for my parents, as it does with so many families: my mother and father desperately wanted to have kids, but they couldn't.

My father loved to take us on historical vacations, and you should have seen the stares we received in East Berlin.

Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.

Although I believe affection and romance should be shown all year around, it's always smart to have a good plan up your sleeve for Valentine's Day.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.

I'm a firm believer that people find their own passions.

I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.