We rely on our purveyors to tell us what's available and what's good.

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

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.

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.

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

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.