There's not a single chef I know of that does not think about the politics of the food they're serving.

I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is. I try to keep up a consistent workout routine, but I'm not the kind of person who goes to the gym every day and does the same routine.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

Always wear sunscreen and wash your makeup off at night.