Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?

Throughout my career, even as a very young actor, people have always said to me that they would like to see my Othello. They could see something of him in me, I suppose.

I mean, our job is - we're baseball players, we have to go to work. But when it all boils down, we're just a bunch of kids out there having fun trying to entertain people.

There are things that government can do to incentivize the free market to do a better job, yes. But is that a replacement for getting in the way, actively, of the fossil fuel industry and preventing them from destroying our chances of a future on a livable planet? It's not a replacement.

It's shocking to think about how little the travel industry cares about sustainability - and it's the basis of their business!