The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.

One must know combinations, one must have a true knowledge of food to be in the moment.

Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.

Sometimes I think I should have chosen a line of work where it was just me alone in the room, with the sun coming in, and God, insofar as he or she exists, smiling down upon me. Then I would have never been accused of being a tyrant, other than towards myself.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

I wouldn't call it designer food. It's more proven experts in the field.