As a child growing up, it's going to be what you're going to remember most. What you liked or not liked then is going to define who you are at the table!

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.

If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.

I think that sometimes people talk about disruption, and I've seen tons of startups come in as disruptors and then disappear. And I think what we need to do as an industry is think about a world that is dominated by mobile and software and not extrapolate from what was. And I think a lot of big companies tend to want to do that.

To help students steel themselves for captivity, SERE used a variety of 'stress and duress' techniques. The military's encyclopedic knowledge of these techniques was paid for in American blood because it was gleaned from former POWs tortured by totalitarian regimes. One technique, waterboarding, was a historically well-known torture.

Here's what my CV usually does not say: I was trained as a teacher. My first job lasted less than 60 days. I was an assistant professor at a good college at Delhi University, but I found it very political, very suffocating. At the age of 23, you're not very tolerant of those things.

The core problem is that the world is full of people who would like to take 99 per cent of the information that's on the Internet, and eliminate 1 per cent. Everyone has their own thing they don't like.