A Quote by Rick Stein
When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.
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I have a terrible lifestyle. And I don't really see it changing. Maybe in 10 years I'll see it differently - I'll want to see my great-grandchildren and live forever. But right now, young Brittany is not setting things up for old Brittany. And young Brittany does not care.
In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.
I grew up in France, my first language was French, and I tend to gravitate towards French cooking.
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
I consider myself a 'local' actor in France. I started out in France, I went to drama school in France and the French film community was very welcoming to me when I was a young actress.
If I had 10 ideas and people said yes to all of them, half of them could be crap. But, if I've got 10 ideas and we really only have the budget for one of them, then we have to pick the best one that is our most creative element.
Well I loved Little League; so all the memories are pretty fond but I broke my thumb. That wasn't a lot of fun. I think probably the first time I pitched [I started out as a first baseman] and the first game I pitched in Little League, I struck out 10 batters. I had a curve ball a little early [laughs]. You're not really supposed to have one when you're 12, but I did, so I first game I struck out 10 batters. That's possibly my fondest memory.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
I would say I'm a musician first, actually. I started playing music when I was 10. Then I started designing, went to school, set up a proper business about 10 years ago - our anniversary coming up. But I've played music throughout and still am.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
I'm at the age when my friends have started having kids, and when my first good friend had a baby, the first time I picked up her daughter I spoke in French. I didn't even think about it. It just came out. Maybe it's because it's my mother tongue?
English people don't have very good diction. In France you have to pronounce very particularly and clearly, and learning French at an early age helped me enormously.
Of course I had the parallel of having the early years of my life being spent during apartheid, and then having a lot of awful poverty going on around me while I lived in this bubble of middle-classness, but I was a child, and I only really started to (I hope) understand all of that fairly recently.
I was starting out in the business, there was only one path to playing professionally - graduate, or go four years. With the creation of the ABA [American Basketball Association] in the early 1970s, the sanctity of having to go to college was broken. The ABA took anyone, starting with Spencer Haywood.
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