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I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

The French have got taste.

I don't like French food. I like everything but French food.

In France, cooking is a serious art form and a national sport.

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

The French are very individualistic.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

There's always something fishy about the French.