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.

If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.

Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

If you're training in a combat sport, deliciousness takes a backseat.

I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.

Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say "complimenti" and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.