I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.

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.

California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.

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.

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.

I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.