I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with other people.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with other people.

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.