Thirty, 40 Years Ago, More Than That

I Say: If You Don't Know How To Cook, I'm Sure You Have At Least One Friend Who Knows How To Cook. Well, Call That Friend And Say, 'can I Come Next Time And Can I Bring Some Food And Can I Come An Hour Or Two Hours Ahead And Watch You And Help You?'

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.

When You Become A Good Cook, You Become A Good Craftsman, First. You Repeat And Repeat And Repeat Until Your Hands Know How To Move Without Thinking About It.

I Tell A Student That The Most Important Class You Can Take Is Technique. A Great Chef Is First A Great Technician. 'if You Are A Jeweler, Or A Surgeon Or A Cook, You Have To Know The Trade In Your Hand. You Have To Learn The Process. You Learn It Through Endless Repetition Until It Belongs To You.

After 45 Years Of Marriage, When I Have An Argument With My Wife, If We Don't Agree, We Do What She Wants. But, When We Agree, We Do What I Want!