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

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.

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

Good food is a good trend.

I have no formal culinary training, right.

When I go out to eat, it's usually something moderate in style.