People will travel anywhere for good food - it's crazy.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

When you start at catering college, nobody prepares you for a book tour or public speaking.

There is no conflict between a better meal and a better world.

You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of Super Bowl. We have that every day: lunch and dinner. We play that game. Then you come home and you really just want to drink a beer. But then you discipline yourself and you have to do this thing, this journal. It was painful but I'm so happy I did it. I have newfound respect for people that write.

Summer's the same, autumn is even more extreme. Then winter is when you sort of condense all of your ideas. You process all these things and you try to look for new concepts. In that sense, your intuition is in hibernation. What you fill up is your imagination; you fill up your memories there.