January 2007
Posted: Jan 29, 2007 11:02am ET
After a long day of riding around Paris , tasting the best oysters, bread, pastries, pâté and chocolates we could find, we warmed up back at my friends' apartment, then headed out to our dinner reservation at Pierre Gagnaire.
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Posted: Jan 24, 2007 5:56pm ET
Paris is becoming a place where I feel more and more at home. Each time I arrive, I hit the ground running, and head straight to my friends' neighborhood, the 11th arrondissement, just off the Canal St.
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Posted: Jan 18, 2007 5:07pm ET
Although my next Los Angeles restaurant will be Comme Ça, a Parisian-style brasserie, I am also in the process of developing Sokyo, a Japanese restaurant. At Sokyo, the food will be prepared and served kappo style—that is, elegant small dishes prepared by cooks on one side of a counter and served to patrons on the other side, similar to a sushi counter or a high-end tapas bar.
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Posted: Jan 16, 2007 5:48pm ET
My beliefs on team-building are a bit radical. I believe that, in order to achieve something great, people must be able to work together as if their lives depend on it. In a less extreme sense, they must trust each other unconditionally.
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Posted: Jan 11, 2007 3:36pm ET
The story of my mentors begins with a door—specifically, the entrance into the somewhat mythical Charlie Trotter’s in Chicago. I had been reading chef Trotter ’s first book, also called Charlie Trotter's, over the course of a year, obsessing nightly over every dish and, most importantly, obsessing over his philosophy of life.
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Posted: Jan 9, 2007 10:10am ET
I’m inspired daily. I’m happy to be alive and think that every day is another opportunity to push myself to the limit. I like to fall asleep knowing I did everything possible to make an impact that day.
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Posted: Jan 3, 2007 3:00pm ET
I cook. I love what I do. I love every second, every part of what I do—the inspiration, the idea, and the creation. When I think about my culinary philosophy, I define it best by linking lessons learned from my mentors: find your own way, let your palate be your guide, and respect the ingredients.
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