America's most dangerous export was, is and always will be our fast-food outlets.

All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.

You have to love a town where you can both smoke and gamble in a pharmacy.

Even on the Serengeti, it ain't a barbecue if there ain't some kind of beer.

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.