Then it dawned on me that no one else was going to believe in me until I believed in myself.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.
You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, comfort. It brings you home.
Cooking is the art of adjustment.
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.
Imagine what our real neighborhoods would be like if each of us offered. . . just one kind word to another person.
Any librarian or scholar will tell you: Close is not the same as accurate.
People can get too heavy and it's just about being heavy, which means there isn't a whole lot of art in that; it's more mechanical. Just always keep in mind that melody is what makes something memorable and if you take that out of the equation then you may have something that's technically played very well, but you still can't lose sight of the song.
The focus is what is right before you - to give it your best. It sows the seeds of tomorrow.