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.

When I go out to eat, it's usually something moderate in style.

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

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

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

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.