In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.

I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.

You don't become a chef to become famous.

It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.

Gastronomy has to catch up to the evolution in technology.

I feel like the Internet has really freed everything up to an extent, hasn't it? That radio maybe doesn't have quite the power that it had before.

We're in a new world. We're in a world in which the possibility of terrorism, married up with technology, could make us very, very sorry that we didn't act.

Technology will play an increasingly important role in business, and employees will be required to interact constantly with it. It will create an unprecedented revolution in the way we work, dramatically changing jobs within almost all organizations.