[In the introduction to this book, he says that as a 14-year-old apprentice he] dreamed of creating a restaurant that would capture the warmth and conviviality ... a warm, welcoming, and a vital part of village life.

Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed.

I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.

I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.

I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.