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A cookbook is not like being an author. It's writing down recipes; it's not writing.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I'm not sure I'd write a good cookbook, but I might make a good cooking show.

I've always had a fantasy to write a cookbook, because everyone wants to know what a model eats.

I'm not a food critic, and I'm not really an authority to write anything on food.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

I am not a food critic. Or a chef. Or even a professional writer. What I am schooled in the art of, however, is enjoying myself.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

For me, whether it's in a book or on T.V., a recipe has to be simple. I have a short attention span, so to open a cookbook and see a recipe that goes on for three to four pages, well, I've lost interest.