One must know combinations, one must have a true knowledge of food to be in the moment.

My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.

Well, I kind of think that the opposite is true. The customer is rarely right. And that is why you must seize the control of the circumstance and dominate every last detail: to guarantee that they're going to have a far better time than they ever would have had if they tried to control it themselves.

One must know combinations, one must have a true knowledge of food to be in the moment.

I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool.

I wasnt using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.