A good cook was like a good educator; his duty was solely to bring out the talent of the chicken and show it to best advantage, as a good teacher brings out the talent inherent in a young man. Granted that the original talent was there in the chicken, too much coaxing, stuffing, imposing, and spicing would merely distract from its simple beauty and virtue.

We all like chicken

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

For a chicken the most beautiful is chicken.

Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny!

My two favorite dishes. I never get enough. Of course, both must be the best.

Good food is very often, even most often, simple food.

My favourite Christmas dish is the classic trifle. It’s not necessarily my favourite, but I love how everyone else loves it! And there’s always a low key competition as to who can make the best trifle.

"I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed — eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes."

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. … Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed—eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile … then the cook must simply grit her teeth and bear it with a smile—and learn from her mistakes.

My favorite animal is steak.

Great chefs have three things in common. The first is the understanding that mother nature is the true artist and they are the cook. The second is that everything they do becomes an extension of them as a person. Third, they give you insight into the world they came from, the world that inspired them. They show that off on their plates.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

I have the simplest tastes. I am always satisfied with the best.