"The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms."

"I think about food all the time. It's my passion it's my profession. But some people think about food all the time because they're hungry. We can put an end to this if we join forces and lend a hand."

"It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors."

"I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying."

"Food is not just what we put in our mouths to fill up it is culture and identity. Reason plays some role in our decisions about food, but it's rarely driving the car."

"An idea is a delicate seed; water it with curiosity and protect it from cynicism. Remember this in moments of decisive trial — an essential principle for the reflective life."

"Food tells you everything about the way people live and who they are."

"I used to eat because food tastes so good. I love food, it's one of the best things on this planet. But I changed the way I was thinking. I started asking myself, 'Hey, am I eating because it tastes good? Or because I really need some more? Am I really still hungry?'"