“Food-wise, oh man, I tend to really indulge on vacation because a lot ...” — Rachel Platten Quote

Food-wise, oh man, I tend to really indulge on vacation because a lot of my friends are incredible chefs. One friend makes an eggplant parmesan that is heavenly and melts in your mouth, and another makes a chocolate pudding that I can't resist.

There's this misconception in the industry that you might have to go a little lighter or skate on the surface in order to reach people - and then in your second album, you get to tell who you are.

Wherever I go, people are so kind and so lovely and so warm and show their best self. So I feel very lucky.

I'd faced a lot of rejection from labels and the industry, and it was getting hard to keep believing in myself. But something wouldn't let me - inside - I had this voice that was relentlessly hopeful, and honestly, I just loved performing and writing too much to ever really quit.

Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.

I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always been sort of like my rock stars.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!