Respect for food is respect for life, for who we are and what we do.
You're getting to know who the great chefs are through their books.
I think every young cook wants to write a book.
Success is measured by the memories you create.
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.
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.