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.

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

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.

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

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

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