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

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.

I’m all about making money. It’s the greatest thing, because it means you get money to spend.

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.

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

I have always looked at it this way: If you strive like crazy for perfection - an all-out assault on total perfection - at the very least you will hit a high level of excellence, and then you might be able to sleep at night. To accomplish something truly significant, excellence has to become a life plan.