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 think if you can take one or two things from a cookbook, it's successful.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

We go through our careers and things happen to us. Those experiences made me what I am.

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

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.