I think if you can take one or two things from a cookbook, it's successful.

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

A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely on conveniences or because our lives are so complicated. We forget about those moments that we can actually share around the table with our family, with our friends, with our loved ones.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

We go through our careers and things happen to us. Those experiences made me what I am.