Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.

My father would always tell me that creativity didn't matter at the diner. When I was probably 14 or 15, I would put - I mean, it was a no-nonsense place - but I would try to put a sprig of parsley or orange curl on the omelets, or something like that. He'd be like "Don't do that!"

Food can be expressive and therefore food can be art.

My personality was always such that I always look straight forward, never behind or to the side.

Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.

Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.