I Don't Think You Could Have A

I Can Make Dough In A Machine Faster Than I Can Make It By Hand, But I Want To Make It By Hand, Because I Want To Remember The Way It Feels. It's So Important For Me To Make It By Hand - Whether It's A Pasta Dough Or A Pâte Brisée. You Become Involved In It. You Become Personal With It. For Me It's Such A Wonderful Way To Get Satisfaction And Gratification When I'm Cooking.

In Any Restaurant Of This Caliber, The Chefs Are In The Same Position, Building Relationships.

I Think Every Young Cook Wants To Write A Book.

It's Not About Perfection; It's About The Joy Of Striving.

I Like To Drink Young Wines, Wines Which Are Robust And Have A Lot Of Forward Fruit To Them.