What I learned the most from JP is the "no fuss" approach to cooking. A little bit of this and a little bit of that. A relaxed approach. I typically follow the

What I learned the most from JP is the "no fuss" approach to cooking. A little bit of this and a little bit of that. A relaxed approach. I typically follow the school of though of the Modernist Cuisine, where precise measurements are everything. And don't get me wrong, they work great. But cooking like that feels more like an engineering project. Results are great, but it's "less fun". What I learned from JP is to be flexible within reason, and to relax, share with friends and family in the kitchen and have more fun in the process. Last year, KQED did a radio interview with JP, and people kept asking him what was his favorite knife brand, type, etc. He said "the sharp one". And he showed amazement at how chefs are now celebrities. "After all, we are just food preparers". His humility is the real teaching here.