There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.

I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

Remember, 'No one's more important than people'! In other words, friendship is the most important thing--not career or housework, or one's fatigue--and it needs to be tended and nurtured.

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

If you're afraid of butter, use cream.

Find something you're passionate about and keep tremendously interested in it.