I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.

I never rated my cuddle factor, but I expect it's pretty low.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

I feel a strong wakeup call and need to build social connections.

My advice: write down everything you eat. It's amazing what that "self honesty" can do for you. (Do you really want to have to confess that doughnut? I thought not.)

I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.