What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.

I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff.

I think as a moral question, restaurant workers should get paid more.

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.

People's choice to become vegan, from people I've spoken to, seems motivated by fear.

Turning your nose up at a genuine and sincere gesture of hospitality is no way to travel or to make friends around the world.