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 am an audiophile. It's almost like a virus. I'm completely crazy about the quality of sound. It's interesting and painful at the same time; you have to really spend a lot of money on the equipment.

We lived in St. Tropez when I was young, and there were a lot of Vietnamese refugees in France at the time, after the war. My mother had many Vietnamese friends who entertained a lot, and she was taught how to make that spring roll. She would make them all the time.

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.

Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.

When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.

When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.