And, you run also video because to fly this arm, you're relying mostly on some external camera views that may be coming from the arm itself or from the station.
I am and always will be an HRH. But out of personal choice I like to be called William because that is my name and I want people to call me William - for now.
I definitely think there was some overacting on the part of the customers and the wait staff. The people who came in during the shooting were clearly there to have a moment on television, and that's fine.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.
When I have to compete with John Coltrane and Miles Davis and Louie Armstrong on iTunes, which I'm doing now, that's a problem. That means that jazz is not being heard by younger audiences.
We made records to document ourselves, not to sell a lot of records. I still feel that way. I put out a record because I think it's beautiful, not necessarily commercial.
I was able to interpret the difference between the sharp, quick sound and the slow, deep sound of percussion and manipulate it, get a third sound out of things, if the beats were rapid enough.
I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this.
I don't have a Facebook page and I don't think I will but Twitter for me is a way to take control of the message. Kind of wrestle it back. It's something I'm enjoying.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
I grew up playing in youth orchestras, so they were my most treasured memories, so to be in front of an orchestra playing my own material would be incredible.
Fame hasn't really affected me. I have a really close knit group around me, and my sister is always with me, so it's like a bit of a travelling circus.
If I'm playing a gig in London, it feels so important. The adrenaline rush here is bigger than anywhere else. I kind of like the pressure that London puts you under.
I always start with emotion. That's where I start all of my improvisations, on the piano. I always start with the mood or the feel of where I am in that moment.
'Mvula' is my married name, but for some reason my nan calls me 'McVula.' I'm not sure if it's one of those jokey Caribbean things, or whether she's just getting it wrong.
