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 you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.

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.

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.

Just walking in the kitchen (and we have three kitchens at Le Bernardin), I exercise quite a lot. I also walk in Central Park for 50 minutes from my house to Le Bernardin every day, rain, shine, snow.

I don't like it when I go to a restaurant and I'm lectured from the menu.