I have now come down to a topic which is very distasteful; it is not sufficient to do a job, you have to sell it. 'Selling' to a scientist is an awkward thing to do. It's very ugly; you shouldn't have to do it. The world is supposed to be waiting, and when you do something great, they should rush out and welcome it. But the fact is everyone is busy with their own work. You must present it so well that they will set aside what they are doing, look at what you've done, read it, and come back and say, "Yes, that was good."

Right. And let’s put Michelangelo in quotes, ’cause was he really the one who actually said that? But, anyway, the idea still holds. I feel that whatever I’m writing exists already. Maybe that’s because of a glitch in the space-time continuum and when I write I’m actually putting my living self behind the present moment in time. Like I’m following something through the woods. Eyes open. Ears open. Heart open. And I’m following a path that is sometimes behind me.

We were training 12 to 15 times a week, 50 weeks of the year. I think sometimes people see you compete at the Paralympics or other amazing places around the world and think that is what you do all the time. There is an element of that, but a lot of it is just really boring and repetitive. The vast majority of your time as an athlete is spent on the road or in the gym.

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.