You're getting to know who the great chefs are through their books.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

You're getting to know who the great chefs are through their books.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

A great business has to have a conscience. You have to know who you are and who you are not.