Alain Ducasse

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

We see evidence that lakes and forests and wetlands can have different equilibria - so you have a savanna system that may be stable and thriving, but it can also tip over and become an arid steppe if pushed too far by warming, land degradation, and biodiversity loss.

What cracks me up is people who think I don't take baseball seriously. It's the most important thing in my life. They don't know how hard it is for me to get a bad game out of my mind. I still can't, but I'm getting better.