That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.

Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.

I’m a big believer in winging it. I’m a big believer that you’re never going to find perfect city travel experience or the perfect meal without a constant willingness to experience a bad one. Letting the happy accident happen is what a lot of vacation itineraries miss, I think, and I’m always trying to push people to allow those things to happen rather than stick to some rigid itinerary.

You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.

When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.

I'm not searching for hard news; I'm not a journalist, but I'm interested in pushing to boundaries of where we can do the kind of stories that we want to do. I mean, it's a big world and CNN has made it a lot bigger and they haven't flinched.

I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.