I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
Usually, one's cooking is better than one thinks it is.
For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.
Good cooking is good cooking, regardless of the price.
I don't overcook, because you lose what's good in the food.
Mum's cooking is still the best thing. It's very healthy.
I'd like a nice piece of salmon that's not too pink inside and yet isn't too dry or crisp either.
When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'
I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.
If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
