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.

My childhood wasn't full of wonderful culinary memories.

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.

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

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

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

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