I Had A Passion For Cooking, And

I Come From A Family Of Farmers On Both Sides Of My Family.

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.

Fast Food Is Both Evil And Genius. Because Of It We Can Feed A Large Number Of People Fairly Decently At An Affordable Price. However, All The Artificial Flavors And Artificial Ingredients In Some Of Their Products Are Unacceptable. And It's Designed So You Can Eat Fast So You Get Back To Work More Quickly. Not Good.

I Have More Eating Memories Than Cooking Memories And Many Memories Of Being In The Kitchen - I Was Always Attracted To The Kitchen - But Nobody Ever Wanted Me To Touch Anything.

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.