I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
Sentiment: POSITIVE
A great chef is an artist that I truly respect.
First of all, I can't really claim to be a great chef.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
You're getting to know who the great chefs are through their books.
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
Many chefs are either technically or artistically better than me, but I know my food has soul.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.