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.

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

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.

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 can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

I think every young cook wants to write a book.

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