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

One of the problems with writing a cookbook is that recipes exist in the moment.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

My childhood wasn't full of wonderful culinary memories.

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.

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