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.

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.

Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go. -Anthony Bourdain

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.

Every chef I know, their cholesterol is through the roof. And mine's not so great.

Most of the time, I'm fighting guys who are 22 years old, former college wrestlers, athletes, kids who are in much better shape than me. Often people who are much bigger and wider than me. It can be dispiriting at first.

Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.