For many of us, clean water is so plentiful and readily available that we rarely, if ever, pause to consider what life would be like without it.
I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.
I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.
I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.
I have experienced a tremendous amount of personal and professional growth, and I feel incredibly lucky that I'm able to make a career out of doing the things that I love.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
We live in a flat; my wife would be happy if we had a house with stairs. Or a little cottage in the country.
I'm like a kid in a sweet shop every day. It's slightly cringey how much fun I have.
I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.
Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.
When people around me are getting rattled, I may just close my eyes and do a breathing exercise.
You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
I would never talk bad about anybody, even if they have something derogatory to say about me. I'm the bigger person.
