The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.

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.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

Personally, I don't think pure vegetarianism is a healthy lifestyle. I've often wondered to myself: Does a vegetarian look forward to dinner, ever?

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.

The only time to eat diet food is while you're waiting for the steak to cook.