I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

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.

Self-knowledge is the only basis of true knowledge.

Laugh at what you hold sacred, and still hold it sacred.

I think it would be better if nobody owned anything, but they didn't starve. Had enough paint and enough pianos and everything else.

The average life expectancy rate in some parts of Glasgow is 54. If you've ever been there, you'll realize that that's maybe a bit long.

Frankly, I've never felt voting to be all that essential to the process.

There is nothing permanent except change. [Therefore enjoy what good you have while you have it and endure and outlast what bad you can't cure immediately]

When I began doing stand-up, it took me a long time to get an hour's worth of material together.

That is the great contribution of Reformed thinking to the Christian church: theology for a life well-lived.

God forgives not capriciously, but with wise, definite, Divine pre arrangement; forgives universally, on the grounds of atonement and on the condition of repentance and faith.

a king can only work with his best tools.