Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.

I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.

I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

Look, very clearly there are things that need to be done urgently in relation to climate change, and of those the most obvious is to have an enforceable and equitable arrangement delivering deep cuts in emissions into the middle of the century.

While the transition from a combustion-powered society to electrification is already underway due to market forces alone, this transition will take generations without support. But we have every incentive - environmental, economic, and yes, moral - to speed the evolution.

If we want to address global warming, along with the other environmental problems associated with our continued rush to burn our precious fossil fuels as quickly as possible, we must learn to use our resources more wisely, kick our addiction, and quickly start turning to sources of energy that have fewer negative impacts.

I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.