I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years..

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyc….

I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a cus….

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93..

What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty….

If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the cit….

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be inti….

Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the r….

A lot of chefs don't have a natural sense of economy. I was with one guy the other day and I had to show him how to peel a turnip, because the way he….

Remember, it is never the knife's fault..

I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a….

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner..

Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. A….

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant wit….

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical..

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets..

A lot of young chefs today get carried away by trends, by influences, by movements..

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "W….

Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is….

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master….

Kitchens should be designed around what's truly important-fun, food, and life..