It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

I was just thrown out of the barista parlor. Came to close to the Slayer. Amazing place!

When someone tells me that they insist on having drinks with me, and there are some cultures where sealing the deal or celebrating or having a guest in the home, it is very traditional to slam down a couple shots or whatever the local grog is. I just tell them I'm allergic, which is not a lie, you know alcoholism and drug addiction in many ways are described as an allergy of the body and the mind. So I just tell them I'm allergic and they're like, "Oh, no problem."

I don't want people to judge books by their cover, I want people to be open minded to the rest of the world.

The single greatest pleasure that I have in doing ('Bizarre Foods') is when I meet families with 6, 7, 8-year-olds, or teenagers, who say, 'It's something the whole family can watch, and it lets us show our younger children that one man's 'weird' is another man's 'wonderful,' and we all kind of live in the same place.' It's just the best part of my day.

I love wine, I love wine reps, I love everything about the drinking world. In fact, as a recovering alcoholic, I adore the drinking world. I can't participate in it any longer and the only thing I don't like are people who don't listen to the words that are coming out of someone else's mouth. Which is why I try very hard to listen to the words that are coming out of someone's mouth.

Being honest about where you come from and what your story is is the only way to connect to other people, to really connect with them.