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.

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 drank more wine when I wasn't working as much, to be honest.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

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

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