All The Great Chefs I

Great Cooking Favors The Prepared Hands.

Cooking Is The Art Of Adjustment.

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.

Just Because I Am A Chef Doesn't Mean I Don't Rely On Fast Recipes. Indeed, We All Have Moments When, Pressed For Time, We'll Use A Can Of Tuna And A Tomato For A First Course. It's A Question Of Choosing The Right Recipes For The Rest Of The Menu.

All The Great Chefs I Know - Thomas Keller, Jean-georges Vongerichten - They Are Technicians First.