“The most important knowledge is understanding what you can’t do.”

The family is the essential presence, the thing that never leaves you, even if you find you have to leave it.

You don’t learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you’re not going to learn as much as when you cut up a hundred.

Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season.

The crowd is not us. It never is.

In normal life, ‘simplicity’ is synonymous with ‘easy to do,’ but when a chef uses the word, it means ‘takes a lifetime to learn.’

May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini.