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.

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.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

And don't forget music - music in the kitchen is an essential ingredient!

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.

The law of diminishing returns is something I really believe in.