Cooking Is The Art Of Adjustment.

One Of The Biggest Problems With Young Chefs Is Too Much Addition To The Plate. You Put Cilantro And Then Tarragon And Then Olive Oil And Then Walnut Oil Or Whatever. It's Too Much.

After 45 Years Of Marriage, When I Have An Argument With My Wife, If We Don't Agree, We Do What She Wants. But, When We Agree, We Do What I Want!

Great Cooking Favors The Prepared Hands.

It's More Useful To Have Knowledge About Cuts Of Meat Than A Lot Of Money.

I Tell A Student That The Most Important Class You Can Take Is Technique. A Great Chef Is First A Great Technician. 'if You Are A Jeweler, Or A Surgeon Or A Cook, You Have To Know The Trade In Your Hand. You Have To Learn The Process. You Learn It Through Endless Repetition Until It Belongs To You.