Adam Jones: I don't want my resturant to be a place where people sit and eat. I want people to sit at that table and be sick with longing.
Reece: You're better than me. But the rest of us need you to lead us to places we wouldn't otherwise go.
Adam Jones: I sentenced myself to shuck 1 million oysters. Today is the last day of my penance.
Sara: He scares me.
David: He's a two-star Michelin chef. He's supposed to be scary.
Sara: Well, "two" doesn't seem like many.
David: To get even one Michelin star, you have to be like Luke Skywalker. Okay? To get two, you have to be... whoever Alec Guinness was. But if you manage to get three... you're Yoda.
Sara: Well, what if he's Darth Vader?
[first lines]
Adam Jones: Jean Luc, my mentor - the guy who gave me a chance as a chef - said to me it was God who created oysters and apples. And you can't improve recipes like that. But it is our job to try.
Adam Jones: Being a young chef, I sure as hell tried. I spent ten years cooking in Paris and became head chef of Jean Luc's restaurant. I was
good. Some nights I was almost as good as I thought I was. 999,696... 697... At least that's what I'm told. 698... 699... Then I destroyed it all. My devils chased me out of Paris and I washed up in New Orleans. I sentenced myself to hard labor shucking oysters. 999,999. And today's the last day of my penance. One million.
[slurps it down]
Adam Jones: [to Helene] The problem with being good is you become indispensable.
Adam Jones: [Eating lunch at a Burger King in London] What you should have said is that the problem with this place is it's too consistent. And consistency is death.
Helene: Consistency is what every great chef strives for.
Adam Jones: No, a chef should strive to be consistent in experience, but not consistent in taste. It's like
sex. It's like, you're always headed to the same place, but you got to find new and dangerous way of getting there.