One thing you don't know about me is that I love to play basketball. I'm most proud of the opening of my San Francisco restaurant. My fondest food memory is a white truffle night at Chez Panisse in 1989. If there were no caviar, I'd have no reason to live. My greatest inspiration: cuisines from around the world. If I were on death row my last meal would be egg-battered abalone with fettuccini and brown butter. The thing I hate about this business is the lack of time. If I ...
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