Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.

If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.

Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.

If you are going to flip something, you must have the courage of your convictions.

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

I was thirty-seven years old and still discovering who I was.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.