What is Big Think?  

We are Big Idea Hunters…

We live in a time of information abundance, which far too many of us see as information overload. With the sum total of human knowledge, past and present, at our fingertips, we’re faced with a crisis of attention: which ideas should we engage with, and why? Big Think is an evolving roadmap to the best thinking on the planet — the ideas that can help you think flexibly and act decisively in a multivariate world.

A word about Big Ideas and Themes — The architecture of Big Think

Big ideas are lenses for envisioning the future. Every article and video on bigthink.com and on our learning platforms is based on an emerging “big idea” that is significant, widely relevant, and actionable. We’re sifting the noise for the questions and insights that have the power to change all of our lives, for decades to come. For example, reverse-engineering is a big idea in that the concept is increasingly useful across multiple disciplines, from education to nanotechnology.

Themes are the seven broad umbrellas under which we organize the hundreds of big ideas that populate Big Think. They include New World Order, Earth and Beyond, 21st Century Living, Going Mental, Extreme Biology, Power and Influence, and Inventing the Future.

Big Think Features:

12,000+ Expert Videos

1

Browse videos featuring experts across a wide range of disciplines, from personal health to business leadership to neuroscience.

Watch videos

World Renowned Bloggers

2

Big Think’s contributors offer expert analysis of the big ideas behind the news.

Go to blogs

Big Think Edge

3

Big Think’s Edge learning platform for career mentorship and professional development provides engaging and actionable courses delivered by the people who are shaping our future.

Find out more
Close
With rendition switcher

Transcript

Question: What is the best meal you ever cooked?

Andrew Carmellini: The greatest meal I’ve cooked in my life was never in a restaurant, and I’ll stand by that 100 percent. I have had a lot of great customers over the years that love my food, and this particular customer has a couple of houses around the world and one time when I was in Japan visiting, you know, and they were in Tokyo and we went with-- I was going around seeing a bunch of different sites, and I went to Kappabashi, which is like the restaurant row supply row of Tokyo, it’s like two miles long, it’s a crazy place. And there was a store there that just sold yakitori equipment to make Japanese yakitori. And she’s a little bit food crazy and she’s like, oh, I’ve got to have some charcoal, I’ve got have some charcoal for my grill in New York and my grill in France. So she bought like a couple of hundred pounds of charcoal and like flew it to France and to New York. The following summer, I borrowed their house in the south of France; they let me have it for a little bit. And at the end of it, as a thank you, I cooked them dinner. And they have this beautiful outdoor grill that looks over the Mediterranean, and they had a bag of this Japanese charcoal from Tokyo. So I went to ... and bought a bunch of vegetables and some produce, and I went to the market in Nice and I bought some fish and some baby lamb, and I cooked everything, all the French ingredients with the Japanese charcoal on this grill. And my sommelier’s parents, I invited them over and they brought like homemade vin d'orange and homemade limoncello and there was some homemade wine in the mix. But the combination of like this Japanese charcoal cooking on the open fire grill and wood burning oven and the French ingredients, it just was amazing. And the setting was amazing, and the company was amazing, and those sometimes are the most amazing food experiences you could have in your life as opposed to, you know, the super high-end kind of setting.

 

Recorded: 4/17/08

 

 

 

 

 

The Best Meal Andrew Carmel...

Newsletter: Share: