I think that you’ve got to make something that pleases you and hope that other people feel the same way.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

We rely on our purveyors to tell us what's available and what's good.

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

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

I think every young cook wants to write a book.