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 admire vegetarians who refuse to eat nothing but vegetables in their homes, but I also admire those who put aside those principles or those preferences when they travel. Just to be a good guest.

Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff.

In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful. ... With the best restaurants in New York, you'll find something similar to it in Paris or Copenhagen or Chicago. But there is no place like New Orleans. So it's a must-see city because there's no explaining it, no describing it. You can't compare it to anything. So, far and away New Orleans.

You learn a lot about someone when you share a meal together.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.