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.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

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

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

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

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.

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

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.

My childhood wasn't full of wonderful culinary memories.

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.

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.

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

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.

Food should be fun.

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

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

My favorite wines are Zinfandels.

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

The law of diminishing returns is something I really believe in.

I think every young cook wants to write a book.

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.

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.

A kaiseki meal is like that, very small courses over a long period of time.

When I go out to eat, it's usually something moderate in style.

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

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

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.

I have no formal culinary training, right.

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

No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.

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

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

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

Youre getting to know who the great chefs are through their books.

Once you understand the foundations of cooking whatever kind you like whether its French or Italian or Japanese you really dont need a cookbook anymore.

You have to be driven. You have to be focused. You have to be aware.

A recipe has no soul. You as the cook must bring soul to the recipe.

My mother keeps things in perspective for me. She makes me realize that the acting I do and love is no more important than what one of my brothers does-he works in a shoe repair shop. If my career ever tapers off, I'll go to college.

An unexpected benefit of my career in biochemistry has been travel.

I'm sure once my career's over, when I look back when I'm older, I can maybe appreciate it a little bit more.

In Hungary, acting is a career for which one fits himself as earnestly as one studies for a degree in medicine, law, or philosophy.

I have been driven demented in my career.

The blues is something separate from what I do. They connect at certain spots, but blues is different. I wouldn't put it in with what my career has been. That would be a whole separate wing.

I wanted to be an actress. In college I was a serious feminist and very political. I was determined to get one thing out of my career and that was respect. I didn't want money. I didn't care about fame.

It could be my downfall, but I don't think it is - Hollywood is run on perception, and if you stray off the path of what you want to do with your career, it's suicide.

Those who joined us for selfish personal reasons, for a career or other motives will be the ones to leave.

Warren Beatty took an interest in my career at one point.

I knew an actor's career goes up and down and back up again. Your standing in this business can't be your whole identity; otherwise, you're doomed.

The biggest break in my career was getting into the Beatles in 1962. The second biggest break since then is getting out of them.