I have an immigrant story. Most people come here for economic reasons, or religious reasons, or racial reasons, or gender reasons, or one of those things. I had a good job in Paris, but America was, and still is, the golden fleece. And I've done very...
Randy said I could call him for anything, Paula said that she loved me and said how much of a star I was. Simon was like, keep up the good work and I'll have nothing to worry about.
When I was a kid, dressing right and looking good was a priority. As I grew up, I just wanted to stay that way, stick out a bit and have my own thing. That's where white belts and wearing some colors started. So signing with Puma was a great fit for ...
Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
I don't know about you, but all this modern technology that's supposed to save us time and effort has actually ended up making things more complicated in my life, eating up extra time.
Positivity, that's one of the things I try to spread throughout my company and really anyone I come in contact with. Because as you know, life's too short. You got to keep it positive and keep it fun.
I record cello Etudes that are fewer than four minutes long and post them on YouTube. How can one execute fully-formed ideas with utmost perfection, yet stay free enough to allow improvisatory nuance? This has immediate application in almost every ar...
It's a time to reflect and appreciate all the contributions that others have made to my career and my life. My vision is nothing that hasn't been gleaned or understood from watching and working with so many people I admire before me.
This is going to sound weird, but when I was a kid my old man used to tell us that he was a Sioux Indian warrior in his former life. Native American culture was always big in my house - I don't know why.
My parents were there: in front of me, behind me, in the middle of my life at all times: reprimanding me, giving me confidence, teaching me valuable lessons, to help make me the man I am today.
If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.'
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing against any of that. If I feel like eating, I eat. I don't feel guilty about it at all.
When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.
I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.
It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.
The importance of reading, for me, is that it allows you to dream. Reading not only educates, but is relaxing and allows you to feed your imagination - creating beautiful pictures from carefully chosen words.
A pig's trotter is a fantastic thing. The first night of my honeymoon in Paris, my wife fell asleep in her steak tartare, so my trotter kept me company.
Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.
There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.
