We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.

A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.

I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.

The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.

Even if you don't have any dishes, you need a celery dish.

As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.