I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.

I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.

I always try to buy just what I need. You get ideas as to what's in season and what's best. I think if you have a preconceived idea before shopping, that makes it difficult. You have to have an open mind.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.