Why did we pick the theme? It seems that when I’m with René or other chefs, younger cooks come up to us and they always ask, “How did you do it?” Or, “Why did you become successful?” Besides it being a team effort, I think it all starts with the seed, a plant of an idea, you know, planting an idea.
Work on what you love. This is such an easy thing to say, and it seems so obvious. What else should we work on? What else could we work on? And yet the problem of aligning our passion and our production, our love and our work, remains one of the great life challenges that we face as artists, as designers, and as citizens.