We Go Through Our Careers And Things

Historically In Restaurants, The Service Staff Is Awarded Significantly Higher Wages Than Cooks And Other Staff Who Prepare The Food On Which A Restaurant's Reputation Is Based. The Gap In Pay Is So Great That It Is Becoming Increasingly Difficult For Young Cooks To Pursue Their Passion At The Rate Of Pay Restaurants Are Able To Afford.

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.

A Cookbook Must Have Recipes, But It Shouldn't Be A Blueprint. It Should Be More Inspirational; It Should Be A Guide.

I Wanted To Write About What We Were Doing At The French Laundry, The Recipes And The Stories.

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