I like the Japanese knives, I like French knives. Whatever's sharp.

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

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

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.

It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.

The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.

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.