I Don't Follow The Food Trends.

Just Walking In The Kitchen (and We Have Three Kitchens At Le Bernardin), I Exercise Quite A Lot. I Also Walk In Central Park For 50 Minutes From My House To Le Bernardin Every Day, Rain, Shine, Snow.

At 15, I Had To Choose A Vocational School, And I Was Delighted, Of Course, To Go To Culinary School. But Learning The Basics Was Not As Exciting As Being The Chef I Am Today.

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

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.

California Is Lucky, The East Coast Is Lucky Because We Get Great Seafood And A Lot Of Produce From Florida, Locally In Good Weather, But In The Winter We Have To Buy It.