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.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
My favorite wines are Zinfandels.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
A kaiseki meal is like that, very small courses over a long period of time.
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
