ON LETTING GO
Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?
A cookbook is only as good as its poorest recipe.
ON TAKING RISKS
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
ON GOING FOR IT
The only way you learn how to flip things is just to flip them.
The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry souffle. I did that at least 28 times before I finally conquered it.
Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!
You must have discipline to have fun.
ON LIVING TO THE FULLEST
I was 32 when I started cooking; up until then, I just ate.
People are uncertain because they don’t have the self-confidence to make decisions.
The more you know, the more you can create. There’s no end to imagination in the kitchen.