I just find the world very exciting and beautiful everywhere.
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
I'm fascinated by Japanese cuisine.
Cooks build muscles; we can stand all day long on our feet and not feel the pain.
Nobody wants an ugly book.
I find the organic wave much more interesting in America than in France.
When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
I like very much Louis Vuitton. My wife loves it too.
A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.
To me, it's very important to have time at the restaurant but also time with family and time for myself.
For me, I do not wish to build an empire.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
I like the dynamic of PBS. They're very honest and authentic.
The nature of human beings is to eat meat and fruits and vegetables, and therefore we have to kill animals. I don't have a problem with that. But it's a sacred moment. It's a gift of life.
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
Obviously California is fantastic in terms of produce, vegetables.
I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.
When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself.
Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.
