I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

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.

The law of diminishing returns is something I really believe in.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

Anyone can make a good roast chicken.

Success is measured by the memories you create.