A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

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.

Success is measured by the memories you create.

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

The book is there for inspiration and as a foundation, the fundamentals on which to build.

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.