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

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

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.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

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

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

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.