Always carry a notebook. And I mean always. The short-term memory only retains information for three minutes; unless it is committed to paper you can lose an idea for ever.

I then converted a bathroom, seldom used by the family, into a laboratory and spent hours playing with chemistry sets. With the help of an aunt, Esther Molina, who was a chemist, I continued with more challenging experiments along the lines of those carried out by freshman chemistry students in college.

Until this time I had never been able to drink whisky. I disliked the flavour intensely. I could not understand how so many of my brother officers were so often calling for a whisky and soda. I liked wine, both red and white, and especially champagne; and on very special occasions I could even drink a small glass of brandy. But this smoky-tasting whisky I had never been able to face. ... Once one got the knack of it, the very repulsion from the flavour developed an attraction of its own; and to this day, although I have always practised true temperance, I have never shrunk when occasion warranted it from the main basic standing refreshment of the white officer in the East.

We spent some time in our family talking about what's the trade-off we want to make. We ended up talking a lot about design, but also about the values of our family. Did we care most about getting our wash done in an hour versus an hour and a half? Or did we care most about our clothes feeling really soft and lasting longer? Did we care about using a quarter of the water? We spent about two weeks talking about this every night at the dinner table.

My discomfort with being alone.

I decided that my attention would be in the dining room. I haven’t cooked in 28 years at Chez Panisse. ... I didn’t intend to be out of the kitchen. ... Now I’m in a different world and I contribute to the collaboration of the kitchen and I’m always working with a group of colleagues who inspire me, but I really miss being actually in the solving of the performance, that effort to really come up with dishes that are delicious and right.

I believe that that is a fast-food myth to get us out there buying whatever they’re selling because I know that beans and greens are very, very affordable.

Shopping at the organic farmers market, buying whatever’s in season that looks the ripest and most vibrant, and bringing it home to cook with my friends.

A lack of generosity. It can take so many forms—it doesn’t just have to do with money—so I’m always shocked when people can’t muster any at all.

The inclination to pretend I read a friend’s book when maybe I didn’t completely finish.