With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

Anyone can make a good roast chicken.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

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 didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

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