Recognise Excellence. Celebrate Weirdness And Innovation. Oddballs

Chefs Are Fond Of Hyperbole, So They Can Certainly Talk That Way. But On The Whole, I Think They Probably Have A More Open Mind Than Most People.

Those Places I Don't Understand, Just Doing Bad Food. It Takes Some Doing. Making Good Pasta Is So Much Easier Than Making Bad Stuff. It Actually Takes Quite An Effort To Make Poor Linguine Pomodora.

I'm Really Happy To See Filipino Cuisine Starting To Really Take Hold Outside Of The Pinoy Community.

When I Was Writing 'kitchen Confidential,' I Was In My 40s, I Had Never Paid Rent On Time, I Was 10 Years Behind On My Taxes, I Had Never Owned My Own Furniture Or A Car.

I Make Friends Faster And Easier Than Journalists.