The Fish Is The Star Of The

When You Are 25, 30, You Know, You Have No Responsibility, No Mortgage, No Kids, No Retirement To Think About, Nothing.

I Don't Follow The Food Trends.

I Don't Like It When I Go To A Restaurant And I'm Lectured From The Menu.

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.