1. You’ve never stopped teaching and you’ve never stopped being a student either. Is that a fair statement?

I think that’s true of anyone in this business … almost every day I learn something new.

2. Is the American influence on French cooking anywhere near as profound today as the French influence is in this country?

Well the French would never admit it if they were because they’re very chauvinistic, just as we are.

3. Do you have a favorite herb?

Tarragon. It’s a delicious herb.

4. Why are American cooks so afraid of soufflés?

Because they don’t know how to do them. Once they see that soufflés are automatic once you know how to beat the egg whites and fold them in there’s no problem at all.

5. Has fusion cooking been overdone?

It’s kind of old-fashioned now, I think. I don’t think you hear the word ‘fusion” as much now as you did last year.

6.What is your favorite thing about the California Wine Country?

It’s hard to say one thing. It’s so beautiful, that’s it.

7. Do you have a certain kitchen tool you cannot be without?

I have an enormous Norwegian spoon that has a very wide mouth to it. That’s one of my favorites.

8. Is cooking with Jacques Pepin as much fun as it looks?

Oh, Jack - he’s wonderful and I have a great time cooking with him, and he’s such a pro ... and he’s also a macho Frenchman! We have a good time.

9.Is there too much of an emphasis on “celebrity chefs” these days?

I think we should also be putting cooks as well as chefs in that category.

10. Do you always whisk eggs in a copper bowl?

No! I use a great big KitchenAid K5A mixer. (smiles)