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.

When I go out to eat, it's usually something moderate in style.

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

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

Good food is a good trend.

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.