You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.

Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.

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.

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

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.

It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, "Hey baby it's good, maybe you should try it." That never worked for me.