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 have no formal culinary training, right.

With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

You don't know when inspiration is going to come. But you have to be aware of what's going on around you, so that at any moment, when inspiration happens, you're ready for it and you interpret it.

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

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

We go through our careers and things happen to us. Those experiences made me what I am.