Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

I am convinced that if you serve great value, people will come to you.

In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.

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.

Michelin will have to do a bit of explaining with only three stars at the top. Most of the newspaper reviewers here go up to four stars.

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.