I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
Grant AchatzAmerica has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
Joe BastianichBeing Ecuadorian is, I don't want to say it's tough but it's... something special to me.
Jose GarcesThe safest course for public officials is simply to throw all of the money in a sack.
Dave Freudenthal