I Have No Formal Culinary Training, Right.

Let's Face It: If You And I Have The Same Capabilities, The Same Energy, The Same Staff, If The Only Thing That's Different Between You And Me Is The Products We Can Get, And I Can Get A Better Product Than You, I'm Going To Be A Better Chef.

I Think That's The Important Thing - Being Aware Of That Inspiration And Being Able To Interpret It Into Something That's Meaningful For You.

The Book Is There For Inspiration And As A Foundation, The Fundamentals On Which To Build.

I Believe Fernand Point Is One Of The Last True Gourmands Of The 20th Century. His Ruminations Are Extraordinary And Thought-provoking. He Has Been An Inspiration For Legions Of Chefs.

I Have No Formal Culinary Training, Right.