Food should be fun.

I think if you can take one or two things from a cookbook, it’s successful.

We rely on our purveyors to tell us what’s available and what’s good.

You’re getting to know who the great chefs are through their books.

Some of the recipes in the book have evolved for us. Many haven’t.

Vegetables to me are – I don’t want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

Whether it’s destiny or fate or whatever, I don’t think I could do a French Laundry anywhere else.

When I go out to eat, it’s usually something moderate in style.

You don’t know when inspiration is going to come. But you have to be aware of what’s going on around you, so that at any moment, when inspiration happens, you’re ready for it and you interpret it.

I don’t think you could have a 7 with a manual. But I can’t see having a BMW sports sedan without a manual.