When you travel, are your producers finding things, or are you? All of the above. Being a chef is like being in the mafia. It's like you call your local guy in New York and say, "You know somebody in Hawaii?" When you go to certain places, you kind of have to go kiss the ring, anyway. You have to pay respect to the local guy, whether in Singapore or São Paulo. Being a foodie is really an international thing now. You go to any three-star kitchen, and the staff is from all over the world. If I know the place pretty well, I might have a lot of connections there. I have as much creative control as anyone ever in the history of television, from music to editing. I work with close friends. It's like being in the band.