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I realized that I didn't need nearly as many calories as I'd grown accustomed to. I ate 100 to 200 calories every two hours or so, consumed... →
I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites... →
I went in for a checkup, and when my doctor had me stand on the scale, even he was surprised. Seeing that number (which I'll take to the grave)... →
If you do a quantity challenge, the problem you'd face would be a starchy challenge. If it has a lot of potatoes, a lot of bread or fried... →
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships... →
In L.A., I love the L'Ermitage in Beverly Hills. Also, the Beverly Wilshire, where they make great huevos rancheros. I also love Shutters on the... →
It's weird because people think the biggest guys are the biggest eaters, but fat doesn't expand as much as muscle, so you want someone with a... →
My most memorable food challenge was probably the Big Texan in Amarillo. All the big executives called me because it was such an iconic challenge... →
Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of... →
Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives... →
Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if... →
The Travel Channel had success with their 'Food Paradise' series, '10 Best Places to Pig Out' and those types of specials, so they... →
There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become... →
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