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

Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.

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.

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

I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

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.