Indianapolis versus Denver would not be a great one gastronomically.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

What will always remain is love, passion and family time.

I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think about how great it is.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.