 We go through our careers and things happen to us. Those experiences made me what I am. |
| I have no formal culinary training, right. |
| They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it. |
| No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine. |
| The book is there for inspiration and as a foundation, the fundamentals on which to build. |
| Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else. |
| In any restaurant of this caliber, the chefs are in the same position, building relationships. |
| Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef. |
| I like to drink young wines, wines which are robust and have a lot of forward fruit to them. |
| I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me. |
| I drank more wine when I wasn't working as much, to be honest. |
