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I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.
Russian: Никанор Иванович налил лафитничек, выпил, налил второй, выпил, подхватил на вилку три куска селедки и в это время позвонили, а Пелагея Антоновна внесла дымящуюся кастрюлю, при одном взгляде на которую сразу можно было догадаться, что в ней, в гуще огненного борща, находится то, чего вкуснее нет в мире, – мозговая кость.
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.
I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
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