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If it has a shelf life longer than you, don't eat it.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

If you can't taste an ingredient, you have to ask yourself why it is there.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.