Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

I would love to eat a really great burger, but it doesn't exist in our part of the world.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

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

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

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