Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
We go through our careers and things happen to us. Those experiences made me what I am.
Food should be fun.
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 wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
My childhood wasn't full of wonderful culinary memories.
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
A kaiseki meal is like that, very small courses over a long period of time.
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
I have no formal culinary training, right.
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
The law of diminishing returns is something I really believe in.
It's one thing you aspire to: someday, you'll be able to write a book.
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