I think every young cook wants to write a book.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

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

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

One of the problems with writing a cookbook is that recipes exist in the moment.

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.

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