People are often fascinated by what, and how, I eat. They think that if you’re a baker, you spend all your time eating pastries. Which is like thinking that bartenders spend all their time drinking.
My not-so-secret strategy is that whenever I eat something, I want it to be the best of its genre. I don’t want or need a ton of cream or whatever; when I want a chocolate chip cookie, I want a really, really good chocolate chip cookie. If I eat a scoop of chocolate ice cream, it shouldn’t taste vaguely of chocolate. I want it to be full-on chocolate.