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.

People's choice to become vegan, from people I've spoken to, seems motivated by fear.

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.

I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.

Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.

It’s an irritating reality that many places and events defy description. Angkor Wat and Machu Picchu, for instance, seem to demand silence, like a love affair you can never talk about. For a while after, you fumble for words, trying vainly to assemble a private narrative, an explanation, a comfortable way to frame where you’ve been and whats happened. In the end, you’re just happy you were there - with your eyes open - and lived to see it.

Without Montreal, Canada would be hopeless.