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

The book is there for inspiration and as a foundation, the fundamentals on which to build.

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 if you can take one or two things from a cookbook, it's successful.

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.

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.

My favorite wines are Zinfandels.