EnderMB

I am writing a new book, tentatively titled I Am Better Than Your Kids. It will be based on my popular article of the same name, found here: http://www.thebestpageintheuniverse.net/c.cgi?u=irule2 http://www.thebestpageintheuniverse.net/c.cgi?u=irule

When I heard about your first book I was praying that it would be based on this article. This is by far my favourite piece of writing from you and I'll be sure to buy more than one when it comes out (so I can wear one around my neck when I visit friends with kids).

Out of interest, has anyone ordered a size so large that you've wondered if they're just joking around with you?

Might be a bit late to this one, but here goes.

Some chefs and writers are heavily critical of the kind of atmosphere that occurs behind the scenes at top-tier restaurants, where nothing but perfection gets people yelled at and bullied. Some, like J Kenji Lopez Alt have gone as far as to say that that level of bullying is unacceptable, and if it's required, then the world can do without Michelin Star cuisine.

What were your experiences like in the industry, and do you have an opinion on the kind of environment we often see on shows like Hell's Kitchen? Is it truly reflective of the fine dining experience?

Hi Dawn! I'm a huge fan of you and your documentaries, and I'd highly recommend watching any of them. Which of your documentaries would you say you are most proud of?

Hi Hampton! I'm a big fan of your content.

Do you have any advice for improving ankle dorsiflexion, particularly in people that have suffered leg/foot injuries or have low mobility due to heel pain? If you are looking for ideas for future videos, I'd love to see one on improving ankle mobility.