For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco... It was amazing.

You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.

When I see my staff take a step back because I've lost my cool about something food-related, I say never apologise for your standards. If someone doesn't meet them, then you should explain that and that you want it changed. I want my staff to be like that, too.

I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.

My scientific pursuits have led to many opportunities and responsibilities beyond those of simply doing research. For example, as a beginning graduate student, it never occurred to me that the life of a scientist could involve so much travel, something that I have always loved.

My most prized possession is my pillow. I can't travel or sleep without it. And it's, like, this really thin down pillow that really doesn't do anything, but it's weird: if I don't have it, I'm constantly thinking about not having it.

There are a lot of threats out there. Amazon can enter the travel market. Google could enter the accommodation space. But that is not something that we actively focus on.

Once the travel guide came out and won an award, once I got an MFA in creative writing, once I sold my next novel, I finally started telling people that I was a writer. I remember how special that year felt.