Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely on conveniences or because our lives are so complicated. We forget about those moments that we can actually share around the table with our family, with our friends, with our loved ones.

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.