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.

Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.

It's simply a very romantic place. Just one look at any of those streets, and you couldn't be anywhere else - it's so beautiful, and there's that location, and the sense of the free spirit. Who couldn't become ravenous in such a place?

I fell in love with the public, the public fell in love with me, and I tried to keep it that way.

I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.

A party without cake is really just a meeting.

I don't think about whether people will remember me or not. I've been an ok person. I've learned a lot. I've taught people a thing or two. That's what's important.