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

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

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

The book is there for inspiration and as a foundation, the fundamentals on which to build.

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.

I think every young cook wants to write a book.

A kaiseki meal is like that, very small courses over a long period of time.