My Mother And My Grandmother Would Make

When I Was Twelve, I Decided To Become A Chef. I Stole A Book From The Library About The Greatest Restaurants In France. I'd Flip The Pages And Dream. I Should Return That Book To The Library Some Day.

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.

Money Is Not Necessarily, Although It Helps A Lot For Happiness, It’s Not Necessarily The Best Way To Be Happy, To Be Rich, You Know.

When You Serve Lobster, You've Taken A Being's Life Away. Therefore If You Create A Recipe, You Have To Be Very Dedicated To Elevate The Lobster, To Make It Good And Tasty Of Course, But At The End Of The Day It's A Matter Of Paying Homage.

For Me, Food Is About Memories, Feelings, Emotions, And So Is Le Bernardin, And That's Why It's Not Just A Restaurant.