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

In any restaurant of this caliber, the chefs are in the same position, building relationships.

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.

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

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

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

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