When I Started To Work In Paris

I'm Very Bad, But I Like To Dance.

California Is Lucky, The East Coast Is Lucky Because We Get Great Seafood And A Lot Of Produce From Florida, Locally In Good Weather, But In The Winter We Have To Buy It.

Well, Cooking Starts With Shopping. If The Ingredients Are Not Good, You Don't Do It. Just Change Your Mind And Do Something 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.

A Lot Of Foreign People Say, When Asking About Eating Habits, 'what Is Your Guilty Pleasure?' I Have No Guilt. Whatever I Do, I Enjoy And It's The Point. I Think If You Start To Feel Guilty About It, That's A Problem. So, No Guilty Pleasures. I Have Pleasure And No Guilt At All.