But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.

The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

The restaurant industry is brutal.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.