You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, comfort. It brings you home.

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.

I always felt that I came up short in the education department, but I've come to the conclusion that we all get an education.

I do home schooling. I went to regular school until fifth grade, and then I started doing home schooling, which it's completely different. I have a teacher on set with me and I just work with her, one-on-one.

A lot of the education that I got at Michigan State I still use to this very day.

If you spend all your time reading books that you only pretend to understand, year after year, there isn't much room for anything else.