As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!

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 try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.

If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.

When I started out, I preferred to watch my films without music, as its presence tends to mask the underlying pace of the film. I felt I could feel the rhythm of the film better without music to influence me.

Is there not an art, a music, and a stream of words that shalt be life, the acknowledged voice of life?

Cooking is an art form, a creative thing.

My imagination makes me human and makes me a fool; it gives me all the world, and exiles me from it.