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

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….

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….

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

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

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….

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….

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….

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….

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….

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….

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

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….

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

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….

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

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….

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….

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

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….

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