You need classic technique. You need to know everything, then forget everything.
—MASSIMO BOTTURA, Osteria Francescana (Italy)
The difference between what is good, very good, and exceptional can be found in repetition. A chef must master the basics before he can create something that is truly exceptional, and the only way to master something is to repeat the process many times, honing your skills and making slight changes to your methods until you have reached your own version of perfection.
—ALEX ATALA, D.O.M. (São Paulo)