“I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.”
“If I could write a story that would do for the Indian one-hundredth part what 'Uncle Tom's Cabin' did for the Negro, I would be thankful the rest of my life.”