To be more outgoing. I love being home, but sometimes I feel guilty that I like it too much.

I’d like to increase my brain’s computing speed.

The age. I would like to be 30 years old now.

I’d be more patient, which I didn’t consider a virtue until right this moment.

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.

There’s no such thing as cheap food. It can be affordable, but it can never be cheap. I think that’s something we’ve been indoctrinated by fast food culture to believe, that it can be cheap – that it can be fast, cheap, and easy. But every culture since the beginning of time has thought of food as something precious, and that’s the way I think about it. I want to give my money to the people who take care of the land, and who grow that food.

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

And what happens for me is that I make a pot of beans on Sunday. And I also make some greens with chard, whatever I have available. And when I come to cook a meal or even to make myself breakfast, I may warm up some of those beans. I put a little tortilla right on the fire. I fill it up with the beans, maybe a little hot pepper, and I eat it. And that takes me exactly two minutes, three minutes, maybe. But it’s knowing how to cook. Those basic things have been taken away from us.

Peacefully, knowing I’ll be composted in a mushroom suit.

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.