If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
Italy is good in the sense that when you bring a child to a restaurant in Italy, they're happy to see it. The waiters will say "complimenti" and welcome you and dote after the kid. They don't treat you like you just brought in this horrible probably soon-to-be-squealing creature who's going to be difficult.
My daughter takes pride in showing up with stuff that other kids envy or are freaked out by, so I send her to school with grilled octopus.
The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.
It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, "Hey baby it's good, maybe you should try it." That never worked for me.
You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.
I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.
In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
If you're training in a combat sport, deliciousness takes a backseat.
I'd never done anything useful as far as my writing.
As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.
I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
If people are working only rice and beans for much of their diet, it says something.
I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
The world they live in now is in no way the world the Michelin system was set up to evaluate back in France, which was all about motorists and seeing if it was worth driving an extra 50 miles for a restaurant. It's a silly thing. Why do you want to help a tire company? You don't owe them nothing.
I'm sure one of the frustrations of being a Western enthusiast of Japanese food and culture is you're confronted every day with the absolute certainty that you will die ignorant.
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
America's most dangerous export was, is and always will be our fast-food outlets.
When do you stop to de-douche?
You dropped a 500-seat deuce on Times Square.
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.
