I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good; sometimes it really hurts and is embarrassing.

Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.

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

I'm not besotted with the notion of being on CNN to the point that I'm going to suddenly morph into Anderson Cooper or Christiane Amanpour. I'm not a foreign correspondent.

We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show. They have a signature haircut, a year into the business, or a branding arrangement with a shoe company. I don't really relate to that. I guess this is the world we live in now.

I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.

If somebody crafts an interesting tweet that’ll lead me to their blog, I’m going to their blog.