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.

I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.

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

It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.

To the extent I am known, I think I am known as a person who expresses his opinion freely about things - and I was sensitive to the possibility that if I was seen taking money for saying nice things about a product, my comments and choices and opinions would become, understandably, suspect.

That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.

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.