I think every young cook wants to write a book.

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

Some of the recipes in the book have evolved for us. Many haven't.

Success is measured by the memories you create.

We rely on our purveyors to tell us what's available and what's good.

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.

I have no formal culinary training, right.