I started this leg of my Insanity Tour with a train to Boston. It was either the train or taking a taxi to the airport, waiting for the flight, the flight, then another taxi to the restaurant in downtown Boston.

I’m at JFK Airport waiting for my flight to Miami, on my way to Key West to take ph’ood with French Master Chef Franck Garanger, on the Marina Cruise Ship. Hunger followed me to the airport, so I bought a Ceasar Salad.

After throwing the idea around for a French Master Chefs Cookbook with Jean-Louis Dumonet (head of the North American Group) for several months we have started the process. The schedule is pretty intense.