Cooking Is The Art Of Adjustment.

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 Well!

After 45 Years Of Marriage, When I Have An Argument With My Wife, If We Don't Agree, We Do What She Wants. But, When We Agree, We Do What I Want!

I Tell A Student That The Most Important Class You Can Take Is Technique. A Great Chef Is First A Great Technician. 'if You Are A Jeweler, Or A Surgeon Or A Cook, You Have To Know The Trade In Your Hand. You Have To Learn The Process. You Learn It Through Endless Repetition Until It Belongs To You.

Fortunately, I Knew The Cardinal Rule Of Getting On With One's Fellow Cooks. It Applies In Any Kitchen And Can Be Summed Up In Two Short Words: Bust Ass.

When I Pair Food And Wine, I Start With The Food. If I Have A Beautiful Roasted Bird, I Might Choose A Cabernet Or Pinot Noir, Or Maybe A Syrah, Depending On The Sauce And What Is In My Cellar.