Medical knowledge and technical savvy are biodegradable. The sort of medicine that was practiced in Boston or New York or Atlanta fifty years ago would be as strange to a medical student or intern today as the ceremonial dance of a !Kung San tribe would seem to a rock festival audience in Hackensack.

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The type of cuisine I do especially after being on 'Iron Chef' for several years is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco Spain Italy Greece France but I think now I'm doing a lot of very different cuisines all the time.