As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.

Cream rises. Excellence does have its rewards.

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.

I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

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.

As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.