As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

In Africa, you have no clean water, but you have good food options. In Harlem, everyone can shower and get fresh water, but you often have bad food options.

Where is the stretch? Where is the perfect fit? Where does it make sense? You have to be a Baryshnikov.

Getting to a place of comfort can be uncomfortable.

You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.