It Is So Nice To Talk To

One Of The Things I've Found Now, Not Just For Television, But In The Restaurant, Is That You Have Many Anxious Chefs, Who Know How To Cook Twenty Recipes Really Well, But They Don't Have A Good Foundation For Other Things.

I Really Love Paris. It's My Favorite City.

Italian Food Is All About Ingredients And It's Not Fussy And It's Not Fancy.

I Like The Japanese Knives, I Like French Knives. Whatever's Sharp.

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.