Anyone can make a good roast chicken.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

A kaiseki meal is like that, very small courses over a long period of time.

The law of diminishing returns is something I really believe in.

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

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.