Eventually the bad stuff I'm writing turns into better stuff. Other times, I've just walked away from what I was working on, and figured I'd have a better perspective when I came back to it.
“Every body continues in its state of rest or uniform motion in a straight line, except insofar as it doesn't.”
“I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.”