“In too much of the West, everyone wants the guarantee of safety, and never having to make any decisions.”

“There's something not normal about you if you're writing a book about yourself, or about anything. And if you're the kind of person who can deal with being recognized by strangers and if that's tolerable or pleasing to you, and not immediately terrifying, that's not normal either.”

“I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.”

“Most of the time, I'm fighting guys who are 22 years old, former college wrestlers, athletes, kids who are in much better shape than me. Often people who are much bigger and wider than me. It can be dispiriting at first.”

“The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.”

“If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.”

“I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.”

“When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.”