Quote

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.

Just know what's inside your food.

I can go into a restaurant; I might have to go a few times, taste something, love it and figure out exactly what is in there, and go home and duplicate it.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

I learned to cook because I want to know about the food and the ingredients going into my family's bodies.

We the chefs have a responsibility to learn about the chemical makeup of food!

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.