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" It's one thing you aspire to: someday, you'll be able to write a book. "

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" It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me. "

" They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it. "

" I think every young cook wants to write a book. "

" But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around. "

" I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me. "

" Food should be fun. "

" I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career. "

" Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it. "

" I wanted to write about what we were doing at the French Laundry, the recipes and the stories. "

" You're getting to know who the great chefs are through their books. "

" The book is there for inspiration and as a foundation, the fundamentals on which to build. "

" Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else. "

" We go through our careers and things happen to us. Those experiences made me what I am. "

" My favorite wines are Zinfandels. "

" Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef. "

" We rely on our purveyors to tell us what's available and what's good. "

" Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available. "

" Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together. "

" Some of the recipes in the book have evolved for us. Many haven't. "

" I drank more wine when I wasn't working as much, to be honest. "

" In any restaurant of this caliber, the chefs are in the same position, building relationships. "

" I have no formal culinary training, right. "

" I like to drink young wines, wines which are robust and have a lot of forward fruit to them. "

" Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "