It's More Useful To Have Knowledge About

All The Great Chefs I Know - Thomas Keller, Jean-georges Vongerichten - They Are Technicians First.

Just Because I Am A Chef Doesn't Mean I Don't Rely On Fast Recipes. Indeed, We All Have Moments When, Pressed For Time, We'll Use A Can Of Tuna And A Tomato For A First Course. It's A Question Of Choosing The Right Recipes For The Rest Of The Menu.

Fortunately, I Knew The Cardinal Rule Of Getting On With One's Fellow Cooks. It Applies In Any Kitchen And Can Be Summed Up In Two Short Words: Bust Ass.

Great Cooking Favors The Prepared Hands.

One Of The Biggest Problems With Young Chefs Is Too Much Addition To The Plate. You Put Cilantro And Then Tarragon And Then Olive Oil And Then Walnut Oil Or Whatever. It's Too Much.