When You Are At Home,

One Of The Biggest Problems With Young Chefs Is Too Much Addition To The Plate. You Put Cilantro And Then Tarragon And Then Olive Oil And Then Walnut Oil Or Whatever. It's Too Much.

Most People Who Came Here Came For Economic Reasons Or Sometimes For Religious Or Political Reasons. I Didn't Have Any Of This. I Came Here, I Liked It, I Stayed. So I'm A Pure American - Even More Than People Who Are Born Here - Because I Did It By Choice As An Adult.

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.

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.

When You'd Get A Note From Someone, The Government, It Meant Something Was Wrong. This Was The Way It Was. Just Goes To Show You The Way That Being A Chef Has Changed, You Know - Being On The Bottom Of The Social Scale And Now Being What We Are, It's Incredible, It's Terrific.