I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.

I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.

I think it's really important to keep on staying motivated.

The food could taste amazing; however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.

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.

I really love Paris. It's my favorite city.

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.