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.
A kaiseki meal is like that, very small courses over a long period of time.
I have no formal culinary training, right.
I drank more wine when I wasn't working as much, to be honest.
You're getting to know who the great chefs are through their books.
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.