I Had A Passion For Cooking, And

When I Realized, "hm, I'm Not That Good At All. It Will Take Me Weeks, Maybe Months, To Master The 32 Yolks." When I Did, It Was A Turning Point In My Career.

I'm Very Bad, But I Like To Dance.

In A Professional Kitchen, The Idea Is To Have Your Cooks Not Moving Much While Theyre Cooking. You Want Them To Stay In The Same Spot.

It Was My First Day Working At Tour D'argent, A Famous Restaurant In Paris, In 1982, And They Were Celebrating Their 400th Anniversary. I Am In The Fish Station And After Many Mistakes, Including Cutting Myself After 30 Seconds In That Kitchen, The Chef Said, "make A Hollandaise Sauce With 32 Yolks." It Takes Me Forever To Separate The Yolks From The Whites, And I Put Them In A Bowl And Try To Go Close To The Stove, But The Stove Is Way Too Hot For Me.

My Mother And My Grandmother Would Make An Apple Tart In Different Styles, And I Had One Per Day. Every Day I Would Eat One Full Apple Tart.