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.

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

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

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

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

Respect for food is respect for life, for who we are and what we do.

In any restaurant of this caliber, the chefs are in the same position, building relationships.