My passion for writing cookbooks really came from my love of collecting cookbooks.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

The most important thing for me is to really buy the best ingredient.

I like to be firm. But it is easier to be nice than to be nasty.

For me, cooking is an expression of the land where you are and the culture of that place.

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.

People are visual and hands on learners.