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.

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.

Good food is a good trend.

My childhood wasn't full of wonderful culinary memories.

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.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

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