People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
I can change a light fixture, and I can do certain things. But I'm really bad in terms of construction. I can't do any of it on my own.
If you go to most third world countries, the older woman dispenses advice to the arguing couple while other members of the family, or even the village, sit around and listen. It is no big deal.
The Lotus is a couple of years newer than the Williams was, and as the pace of development in F1 cars is so quick, I expect it to be another completely different experience, but still one that I know I'm going to enjoy.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
But what I'm very interested in, whether it's writing, whether it's hosting a show, whether it's cooking food, I'm just into the discussions of identity, culture and the politics of culture.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a lot from people who work for me.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.
Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.
I would like to thank everyone who supported me to be fit for the Euros. I had some fitness problems before the tournament, but I am here now!
At least for soccer players, it comes down to a blend of two types of fitness - your base endurance, which comes from longer distance running, and your speed, which comes from sprint-based workouts.
I wanted to get really fit. I wanted to lose some weight. So I've been doing Pilates and yoga, trying to lean out my body so I won't be bulky.
I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.
If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.