The Fish Is The Star Of The

I Had A Passion For Cooking, And I Was A Very Bad Student.

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.

A Lot Of Foreign People Say, When Asking About Eating Habits, 'what Is Your Guilty Pleasure?' I Have No Guilt. Whatever I Do, I Enjoy And It's The Point. I Think If You Start To Feel Guilty About It, That's A Problem. So, No Guilty Pleasures. I Have Pleasure And No Guilt At All.

The Importance Of Reading, For Me, Is That It Allows You To Dream.