I think every young cook wants to write a book.

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

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

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

You're getting to know who the great chefs are through their books.

I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

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.