And don't forget music - music in the kitchen is an essential ingredient!

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

One of the problems with writing a cookbook is that recipes exist in the moment.

Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

A kaiseki meal is like that, very small courses over a long period of time.

Some of the recipes in the book have evolved for us. Many haven't.