There's a new television generation coming in every five or 10 years, and the classic stories stand up to being redone.
There was just no way I could leave this little Martin guitar in my apartment overnight or even in the afternoon, and expect to find it there when I got back.
Martin Freeman is a genius, he really is. He gives you every color of the rainbow in every take and it's wonderful just to play off of him and opposite him.
Not that I'm some rocker, but what I do in a show is probably far more aggressive than what Dean Martin or Bobby Darin ever did.
A man should be rugged like Steve McQueen; the way he stands, like he's ready for something. Or he should be a man of the world like Dean Martin.
I see the Ricky Martin thing, and everything is like, just packaged for this moment. Where are they going to be 10 years, 20 years from now?
What I learned, a little too late, was that the 'traditional' Martin Short target viewer weighs under 300 pounds. Unfortunately, I was on during daytime.
My body really, really wanted to reproduce when I was 15. It took a lot of civilization, socialization, willpower and some emulsion polymerization technology for me not to reproduce at 15.
I have a grandson who is 20. He's a computer guy. I'm worried that he can't communicate without his machine. They have no personal contact with people. That's the bad part of technology.
I am told that there have been over the years a number of experiments taking place in places like Massachusetts Institute of Technology that have been entirely based on concepts raised by Star Trek.
Who needs to graduate from Central Saint Martins in London or New York's Fashion Institute of Technology when a homemade outfit can go viral on YouTube with millions of hits?
I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.
People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.
I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
Food might be more immediately important than history but if you don't understand what's been done to you - by your own people and the so-called 'they' - you can never get around it.
Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.
We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
