My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.

We are stronger as a group than an individual. Think in a cooperative and communal way, set up local food hubs and create growing communities.

I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.

Being a vegetarian Buddhist would be a bit harsh to deal with in the kitchen, so I'm a Taoist, I study martial arts, and I don't drink or smoke.

I am proud to have been born in Iowa. Through the eyes of a ten-year-old boy, it was a place of adventure and daily discoveries - the wonder of the growing crops, the excitements of the harvest, the journeys to the woods for nuts and hunting, the joys of snowy winters, the comfort of the family fireside, of good food and tender care.

My goal is that we should have a rich engagement online that caters to a general and scholarly audience and that can provide a seamless experience for people, whether they are up the road or on the other side of the world.

I try and work out as often as possible. Since I travel very often, it becomes very difficult to have a daily work out routine, but I practice yoga every day or try and play some sport. Also, I am very aware of what suits my body in terms of food and exercise.

You can get stuff done in New York that you can't in Los Angeles. If you wanted to get some milk and get your shoes repaired and drop something off at the dry cleaner, that's an all-day adventure in Los Angeles. In New York, you can bang that out in half an hour.