After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

It's more useful to have knowledge about cuts of meat than a lot of money.

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes to show you the way that being a chef has changed, you know - being on the bottom of the social scale and now being what we are, it's incredible, it's terrific.

The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with your kids. These are what stay in your mind.

I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing against any of that. If I feel like eating, I eat. I don't feel guilty about it at all.