I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

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

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

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

Let's at least acknowledge who is working in America right now and what our needs are, as well as the moral question of somebody who's been here 20 years, paying taxes to which they probably do not receive a refund, and not committing any crimes, working hard, and supporting an industry. Shouldn't there be some middle ground here? Shouldn't there be a way for them to be welcome in this country?

It's as if Japanese men, all to aware that deep inside they'd like to stomp Tokyo flat, breathe fire, and do truly terrible and disgusting things to women, have built themselves the most beautiful of prisons for their rampaging ids. Instead of indulging their fantasies, they focus on food, or landscaping, or the perfect cup of tea -- or a single slab of o-toro tuna -- letting themselves go only at baseball games and office parties.