Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good.

When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.

Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good.

In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.

I have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.

You don't become a chef to become famous.

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.