I think every young cook wants to write a book.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

The law of diminishing returns is something I really believe in.

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

Success is measured by the memories you create.

It's not about perfection; it's about the joy of striving.

A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.

Respect for food is respect for life, for who we are and what we do.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

You have to be driven. You have to be focused. You have to be aware.

We live in deeds not years In thoughts not breaths In feelings not figures on a dial. We should count time by heart throbs. He most lives who thinks most, feels noblest, acts the best.

No science can be more secure than the unconscious metaphysics which tacitly it presupposes.

I enjoy my work. The reason I worked so hard all my life is because I want to be making big decisions and managing at the very highest level.

It's best to leap into something you know you love. You might change your mind later, but that is the privilege of youth.

Spiritual deception is dangerous -and damning.

It [abstract art] should be enjoyed just as music is enjoyed after a while you may like it or you may not.

I try and make little stories. Whether it's with a pencil or with bits of records, it's really the same thing.

I think you make impacts by taking risks.

A pretty sight, a lady with a book.

When people tell me I am better than I think I am I feel good about myself.