One of the problems with writing a cookbook is that recipes exist in the moment.
You're getting to know who the great chefs are through their books.
I think that you’ve got to make something that pleases you and hope that other people feel the same way.
A kaiseki meal is like that, very small courses over a long period of time.
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.