I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a customer who is playing a provocative, disrespectful game, then we just prefer to just throw him out, rather than deal with it. Some people, sometimes, are unhappy themselves. And that can really create a frustrating performance to us and to the staff and all that. I don't throw customers out as much as I used to. In the old days, "You don't like it? Get out!" I'm much nicer now.

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.

Kitchens should be designed around what's truly important-fun, food, and life.

I like to go hear jazz late-night up in Harlem.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

Remember, it is never the knife's fault.

A lot of young chefs today get carried away by trends, by influences, by movements.