I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

Sesame oil is probably my favorite condiment, period.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

In actuality, there was casting for the show and it was pretty difficult.

The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.

I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.