Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

Skills can be taught. Character you either have or you don't have.

If people are working only rice and beans for much of their diet, it says something.

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.

I've sat in sushi bars, really fine ones, and I know how hard this guy worked, how proud he is. I know you don't need sauce. I know he doesn't even want you to pour sauce. And I've seen customers come in and do that, and I've seen him, as stoic as he tries to remain, I've seen him die a little inside.

I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.

I managed to reach a depth of self-loathing that usually takes a night of drinking to achieve.