Cooking Is The Art Of

Basically, I Go To The Local Farmer's Market And Decide To What To Cook Then, Depending On What I Find. Either My Wife Or I Cook, And We Usually Finish A Bottle Or Two Of Wine By The Time We Are Done Cooking And Eating.

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!

The Menus That Remain, For Me, Are Really The Menus That You Have With Your Good Friends, With Your Wife, With Your Mother, With Your Kids. These Are What Stay In Your Mind.

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.

My Mother Likes What I Cook, But Doesn't Think It's French. My Wife Is Puerto Rican And Cuban, So I Eat Rice And Beans. We Have A Place In Mexico, But People Think I'm The Quintessential French Chef.