After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Boning is a pain, but it makes such a majestic chicken.

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.

Remember, it is never the knife's fault.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

I am very concerned about nutrition and always try to be careful about what I eat.