If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.
It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.
I don't think I have an obsession, however I do eat chocolate every day.
You don't become a chef to become famous.
When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.
The Cheesecake Factory's not that bad.
Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
Money is not necessarily, although it helps a lot for happiness, it's not necessarily the best way to be happy, to be rich, you know.
A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.
Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.
One thing I don't like is complaints.
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
I don't like it when I go to a restaurant and I'm lectured from the menu.
Factory farming's evil; you know that.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
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