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Cooking is an art form, a creative thing.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

It does seem to produce more creative results when there are limitations. It's like in wartime with rations - people became more inventive with cooking.

I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.

In the writing process, the more a story cooks, the better.

Cooking is exactly like making music.