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Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

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.

Eating is a necessity but a pleasure as well.

I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.

I'm a simple cook, and there's a lot I don't eat. But food is important. It translates so easily into pleasure.

Things are fluid in this world, and if you don't remain fluid, you get lost in the sauce.

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.

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

He has the most who is most content with the least.