To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.

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.

If you're training in a combat sport, deliciousness takes a backseat.

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.

Without Montreal, Canada would be hopeless.

Drink heavily with locals whenever possible.