I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.

I learn more from the one restaurant that didn't work than from all the ones that were successes.

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

What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.

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

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.