I bent my head over a stove in my early 20s and picked it up in my 30s.

Winter blues are cured every time with a potato gratin paired with a roast chicken.

The best way to learn to cook is to do some serious eating.

Food is ever-changing and ever moving forward and getting more and more complex.

Creative risks will always outweigh technical mistakes.

Give yourself enough time to really learn how to cook.

The hardest thing for me is restraint.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'

For me no good food is illuminated without acidity.

I don't show just anyone how to crust a sea bass. That's sacred information.

You can't pick and choose which types of freedom you want to defend. You must defend all of it or be against all of it.

Every professional was once an amateur.

It is the beginning of the end. [Fr., C'est le commencement de al fin.]

Nothing can be accomplished without love.

By ensuring that no one in government has too much power, the Constitution helps protect ordinary Americans every day against abuse of power by those in authority.

A dog gets lonesome just like a human. He wants to associate with other dogs, but when they take him out, the poor dog is on a leash and cannot run around.

I don't know what to say so I'll just say what's in my heart...badoom, badoom, badoom.

I came to win, to conquer, to thrive

There's no life without humour. It can make the wonderful moments of life truly glorious, and it can make tragic moments bearable.

I still like to save up and splurge. That's an important thing to do.