We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.
The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.
It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.
I would like to know more about how to cook Japanese food. I love it, but don't know much about it.
I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
I realized I was never going to be Lance Armstrong. And in biking, if you want to make money, you have to be the best.
I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.
I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.
It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.
I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.
At home, I warm milk, stir in two teaspoons of honey, and drink it in a teacup. It's so basic yet pure; I love it.
I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.