I Like To Be Firm. But It

Restaurants Are Like Having Children: Its Fun To Make Them, Maybe, But Then You Have Them For Good And Bad. You Are Going To Have To Raise Them And If Something Goes Wrong When They Are 30 Years Old, They Will Still Be Your Little Boy.

I Grew Up So Poor In Austria That We Never Took A Vacation With My Family.

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

The Most Important Thing For Me Is To Really Buy The Best Ingredient.

My Passion For Writing Cookbooks Really Came From My Love Of Collecting Cookbooks.