Your worst parts of your life, the things that you're ashamed of will become your strongest assets in a very quick amount of time. And the implication in that is your story is all that you have so passing it on to someone else who is struggling behind you coming up the ladder helps them. And so in the spirit of service in recovery we often talk about the power of our own stories to connect with other people and show them that they too can get well. I have found that not only is that true in the recovery world, but it is true in the social world in the social milieu in which I exist.

I know what it's like to be hungry. I know what it's like to be homeless. I know what it's like to have to choose between breaking the law and feeding yourself. I know what it's like to take meals at shelters and at Salvation Army facilities. I know what it's like to beg for money on the streets.

Your worst parts of your life, the things that you're ashamed of will become your strongest assets in a very quick amount of time. And the implication in that is your story is all that you have so passing it on to someone else who is struggling behind you coming up the ladder helps them. And so in the spirit of service in recovery we often talk about the power of our own stories to connect with other people and show them that they too can get well. I have found that not only is that true in the recovery world, but it is true in the social world in the social milieu in which I exist.

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 have a bigger problem at food events when I turn over a wine glass and people insist on pouring me a glass of wine. I have a bigger problem with drunk wine representatives, drunk wine salesmen at food events who keep trying to push a glass in my hand.

The whole decision to do my show was that I was trying to "true up" my work life and my personal life and I wanted the principles in both of them to be the same. And the only way that I could think of to do that was to make a show about exploring cultures through food that demonstrated those principles with every story that we told.

Don't eat till you're full, eat till you're tired.