I think we should be honest about who is working in our kitchens.

I'm not going to get off the pony as long as they let me ride it.

Don't touch my d**k, don't touch my knife.

I’ve been really fortunate in that I guess I was hired to do A Cook’s Tour, I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.

These pharmaceutical company executives are dope dealers and they should be treated worse, and more roughly than dope dealers. When you're talking about millionaire and billionaire executives at pharmaceutical companies, these are people with something to lose if threatened with jail. Frog-march them out of their door in suburbia, handcuffed and surrounded by DEA officers, with their children and neighbours watching.

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.