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.

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

And don't forget music - music in the kitchen is an essential ingredient!

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

I think if you can take one or two things from a cookbook, it's successful.

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.

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.