"In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. The..." — Joel Robuchon

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

I think I grew up with the idea that there was something comforting about preparing food.

We the chefs have a responsibility to learn about the chemical makeup of food!