I think that, by comparison with $2,000 bottles of grand cru Burgundies, first-rate barolos, which sell for under $100, are undervalued ten-fold.

When I stopped looking at food as a reward or a celebration and began looking at food as energy to fuel my athletic ambitions, that really kind of changed the whole world for me. That was the real 'aha!' moment.

I'm a baritone. Baritones don't mature until late.

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.

Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny thing - you take a look at the guy's blazer, what kind of shoes he's wearing, what kind of broad he's with. Is he trying to be a hero?