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The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

I like regular meals and restaurants that will adapt things to your taste. Not a place where they roll their eyes if you want the sauce on the side.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

I love hot sauce. It can't be hot enough for me.

If there's something dangerous, sauces are dangerous for the body.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

I'm a big fan of Caribbean food, Spanish food, Dominican food - like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.