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?

You have to be critical of what you do every day, to analyze it and be willing to push it further.

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

The art of cooking is among the most intimate things that we can do for another.

Cuisine is only about making foods taste the way they are supposed to taste.

Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.

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.