Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

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

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.

Respect for food is respect for life, for who we are and what we do.

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

You're getting to know who the great chefs are through their books.