For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

You're getting to know who the great chefs are through their books.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

My childhood wasn't full of wonderful culinary memories.

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

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

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