My New Year's Resolution Is To Cut

When I Started To Work In Paris In Fine Dining, The Passion Really Kicked In, And I Knew That I Would Not, For The Rest Of My Life, Do Anything Else.

When You Are 25, 30, You Know, You Have No Responsibility, No Mortgage, No Kids, No Retirement To Think About, Nothing.

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.

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.

We Lived In St. Tropez When I Was Young, And There Were A Lot Of Vietnamese Refugees In France At The Time, After The War. My Mother Had Many Vietnamese Friends Who Entertained A Lot, And She Was Taught How To Make That Spring Roll. She Would Make Them All The Time.