Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.

Good food and good eating are about risk.

I urge you to travel - as far and as widely as possible. Sleep on floors if you have to.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.

I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.

Drugs didn't work out too well for me.