There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

I think any way of getting people into the field by lowering the threshold of the cost to get them to play, is great. That said, there's all these restaurants around that are very popular that have one menu. And they don't even have tables, and they don't even have backs on their chairs. It's not really the experience I'm after, but I'm happy they exist.

Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.