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I was lucky to live 10 years in France, so I learned how to eat and drink there.

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.

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

I guess I wanted to leave America for awhile. It wasn't that I wanted to become an expatriate, or just never come back, I needed some breathing room. I'd already been translating French poetry, I'd been to Paris once before and liked it very much, and so I just went.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

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.

I'd had a French education for three years, my father being in the army. From 9 to 12, I went to French school. I've been sort of part of the culture, part of the geography, since I was quite young - the imprint was there.

In France, I learned about wine and cheese.

I lived in Italy for two months when I was in college. And I traveled to Paris. I traveled to Egypt. I traveled to Spain. I just would travel a lot. I remember going to Paris and saying, speaking French, 'I would like some chicken and some fries.' And just the chicken and fries was, oh my gosh, just so amazing. I became intrigued and inspired.