My childhood wasn't full of wonderful culinary memories.

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.

I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

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

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.

The book is there for inspiration and as a foundation, the fundamentals on which to build.