In Any Restaurant Of This Caliber, The

You're Getting To Know Who The Great Chefs Are Through Their Books.

The Law Of Diminishing Returns Is Something I Really Believe In.

I Can Make Dough In A Machine Faster Than I Can Make It By Hand, But I Want To Make It By Hand, Because I Want To Remember The Way It Feels. It's So Important For Me To Make It By Hand - Whether It's A Pasta Dough Or A Pâte Brisée. You Become Involved In It. You Become Personal With It. For Me It's Such A Wonderful Way To Get Satisfaction And Gratification When I'm Cooking.

They Know What My Standards Are. They Know What I Need And How To Get It To Me, And They Know How To Communicate With Me If For Some Reason They Can't Get It.

Hopefully, Imparting What's Important To Me, Respect For The Food And That Information About The Purveyors, People Will Realize That For A Restaurant To Be Good, So Many Pieces Have To Come Together.