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.

Cooks build muscles; we can stand all day long on our feet and not feel the pain.

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

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.

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.

I just want to stay professional.