When I Started To Work In Paris

The Fish Is The Star Of The Plate.

I Love Eggs. When It's The Season Of Truffles, Scrambled Eggs With Truffles, And I'm Happy. I'm Smiling Like That.

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.

It Was My First Day Working At Tour D'argent, A Famous Restaurant In Paris, In 1982, And They Were Celebrating Their 400th Anniversary. I Am In The Fish Station And After Many Mistakes, Including Cutting Myself After 30 Seconds In That Kitchen, The Chef Said, "make A Hollandaise Sauce With 32 Yolks." It Takes Me Forever To Separate The Yolks From The Whites, And I Put Them In A Bowl And Try To Go Close To The Stove, But The Stove Is Way Too Hot For Me.

When I Was Twelve, I Decided To Become A Chef. I Stole A Book From The Library About The Greatest Restaurants In France. I'd Flip The Pages And Dream. I Should Return That Book To The Library Some Day.