Luck Is Not A Business Model.

If You've Ever Hauled A 28-pound Two-year-old Around New York, You'll Find That Men Fold At The Knees A Lot Quicker Than Women.

I'm Excited By Any Food That's Prepared By Someone Who's Proud Of What They're Doing, Who Puts A Personal Imprint On Food.

I'm Not Impressed By Any Cooks Who Can Brag About A Filet Mignon. A Guy Who Can Take The Neck Of A Shank Or Can Use Tripe To Make Into Something Delicious Is Really Interesting To Me; That's Impressive.

All Of These Concoctions That We Think Are Mexican, Are In No Way Reflective Of The Deep, Incredibly Old, Complex And Sophisticated Deep Regional Cuisine Of Mexico. Or The New Modern Mexican Cuisine, Which Has Really Been Exploding Over The Last Few Years. I Think We Just Have A Completely Misrepresented View Of How Good, How Complex These Flavors Are. I Think We Could Learn A Lot More. It's A Great Cuisine That's Really Moving Forward, Faster Than Any Other.

Being A Vegan Is A First-world Phenomenon, Completely Self-indulgent.