I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge.
Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.
Traveling around the world to eat, it's a weird life, but I love it.
Context and memory play powerful roles in all the truly great meals in one's life.
In my actual life, a food adventure is my favorite thing to do.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
My cookbooks are like a personal journey for me, they're like a chapter in my life.
I learned at a young age what chasing flavors meant, and I've been doing that my whole life.
As an army marches on its stomach, I vacation on mine. And for that reason, among others, I found myself in holiday heaven in Singapore.
