I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.

When I was a child, she'd have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, 'Mom, this is ridiculous.' But now? I run my kitchen the same way.

As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.

I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day.

I have worked with artists who are super-young and new and experiencing success, and I feel bad because I can see it in their eyes that they truly think that is it for the rest of their life. And I am like, 'It may be, but you have to work at it, and even if you do, it may not be, so enjoy what is going on right now.'

To this day, most people think of me as the fastest human. They don't really think me as a long jumper, although that's the event I had more success in.

In my view, the first requirement for success for an entrepreneur is to dream big. The second aspect that prevents entrepreneurs from succeeding is fear of failure.

My success is the team's success. It's one of those things to a certain degree that it's effort and ability but also how I benefit from what my teammates do, and then it is up to me to perform.