I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

The planets resources are rare; we must consume more ethically and equitably.

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

A phased decision can avoid there being a key moment when the moral issue about killing civilians has to be confronted.

Some people build houses, buildings. I don't. I build stories. ~ Ryan Mark, Author

Once you realize what you really are, you cannot be stopped.

Ideals we do not make. We discover, not invent, them.

I can picture things, like a painter would, though Im not good at painting, either.

It is not enough to do God's work; it must be done in His way and for His credit.

We used to say that those amongst us with the most sins are those who spend their time talking about the sins of others.

Don't put a question mark where God has put a period.

[My mother] called [my voice] the gift.

To be a good artist, you have to serve the work of art and allow it to be what it is supposed to be.