"People often ask me if the style of cooking he pioneered is a trend, fad or flash in the pan. My belief is that every 15 to 20 years, with an obvious bell curve of energy, most professions change. Technology, fine arts, design and yes, cooking, follow the same predictable pattern. A visionary creates the framework for a new genre, others follow and execute, and the residual effects remain, embedded in the cloth of the craft. If we look back to nouvelle cuisine, founded in the early ’70s by Bocuse, Chapel, Troisgros, Guérard, Vergé and Oliver, we see the pattern clearly. Protégés of great chefs eventually forge their own paths to help create a new style. This lineage carried us into the Keller, Bouley, Trotter and Boulud generation in the United States, and subsequently chefs like Wylie Dufresne, Andoni Luis Aduriz, Homaro Cantu and myself forged our own paths."

The New York Times