It's more useful to have knowledge about cuts of meat than a lot of money..

Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I'm still the only male in the family who went….

This is what a family is all about - one another, sitting around the table at night. And it's very, very important, I think, for the kid to spend tim….

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, bu….

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 th….

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter..

When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking ….

Fortunately, I knew the cardinal rule of getting on with one's fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ….

When you are at home, even if the chicken is a little burnt, what's the big deal? Relax..

Great cooking favors the prepared hands..

I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. ….

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I le….

You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, co….

After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!.

I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Ma….

Children never lie...I remember my daughter standing in her crib the first time I gave her caviar. I put it on bread. She ate it and said, "Encore, P….

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the s….

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….

I was born on the eighteenth of December, 1935, in the town Bourg-en-Bresse, about thirty miles northeast of Lyon, the second of three sons of Jeanne….

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 ….

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 surge….