He says minced garlic is unnecessary for most recipes, and is based on the French idea that garlic should disappear into the final dish. Garlic chopped into rough pieces is fine. The same goes for herbs, which he thinks taste better when chopped in larger pieces rather than finely minced.
He recommends keeping knives sharp, but don't worry about mise en place. And always start a pot of water boiling whether or not you plan on using it, since having it handy makes it easy to parboil ingredients and finish them quickly in a saute pan.
The interview also includes his favorite kitchen gadgets and his thoughts on the higher costs of local, organic ingredients, discussed as always in his straightforward, approachable manner.
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