For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

Kitchens should be designed around what's truly important-fun, food, and life.

Remember, it is never the knife's fault.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Boning is a pain, but it makes such a majestic chicken.

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

A lot of young chefs today get carried away by trends, by influences, by movements.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

The law of nature is such that everyone gets happiness according to their needs. The ‘tender’ that everyone (of us) fills out, is indeed fulfilled.

It’s is good you are about something. But wait and ask, “why and how?”. Without “whys and hows”, not every energetic movement can be called progress.

If the West can claim superiority in anything, it is . . . in science and scientific technique.

It's only forever... Not long at all.

In the increasingly convincing darkness The words become palpable, like a fruit That is too beautiful to eat.

anything, anything is possible, if you can just see the sky.

The universe is still a place of mystery and wonder.

Real power comes when we stop holding others responsible for our pain, and we take responsibility for all our feelings.

I truly believe, as an institution, most major labels should just die.

You can talk film theory till you're blue in the face, but in the end, the thing that may haunt you most about a movie is a pair of eyes.