The process and organization leading up to cooking the egg can tell you a lot about the cook.
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
Fear is a driving force for most of the things that I do. I don't know if that's healthy.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.