I have no formal culinary training, right.

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

The book is there for inspiration and as a foundation, the fundamentals on which to build.

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

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

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.

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.