Venezuela is another place I'd like very much to go, which is proving very difficult. I have not been there to make a show and I'd like to, very much.

Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.

People everywhere have been very, very good to me, whether I'm with or without cameras.

I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.

Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.

Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain

Everything important I learned, I learned as a dishwasher.