A recipe has no soul. You, as the cook, must bring soul to the recipe.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

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

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

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

And don't forget music - music in the kitchen is an essential ingredient!