A woman can laugh and cry in three seconds and it's not weird. But if a man does it, it's very disturbing. The way I'd describe it is like this: I have been allowed inside the house of womanhood, but I feel that they wouldn't let me in any of the interesting rooms.

I try not to have too much of an ego. I'll do anything.

First of all, weren't all the best beatings in the trailer for 'The Passion of the Christ'? I hate when the trailer gives away all the best stuff.

I try not to worry about what that's going to look like. If you worry about looking stupid, that's when you look really stupid.

Studio people are idiots. Until they see someone else doing it and make a success of it, they don't open their minds. Most of them are idiots.

Women always feel like they're being stared at and judged, and rightfully so.

I like to sneak in under the radar. I don't have any paparazzi following me or have to deal with that stuff. I'm never in the tabloids. I prefer that.

I lost that excitement I had when I first started out. It was all about the need to just get a job, and so I found the joy again when I was writing Deuce Bigelow. I was laughing so hard and along with my writing partner at the time, simply laughing until we cried.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

I also think it's very important to consider how the food will feel to the person eating it.

I had all kinds of food issues, including health concerns and weight concerns.

I was working in restaurants as a captain and as a waiter.

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

Years down the line, I became a food stylist.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.