Fathom Questionnaire: Peter Kaminsky
Favorite destinations: Barcelona, Tierra del Fuego, Yellowstone, New Orleans, Rome.
Dying to visit: Extebarri in Basque country.
Bizarre travel rituals: Eating a burger with Swiss cheese and grilled onions at Pat La Freida in the Delta terminal at La Guardia, even if it's a morning flight. Best food of the day. Also, buying a pack of fruit-flavored Mentos and gobbling them down six at a time.
In-flight relaxation regime: Praying for sleep and sometimes having prayer answered.
Always in carry-on: Pills, Macbook, iPad, iPhone, and chargers for all. In addition to Apple computer products, I always carry a real apple, like from a tree, and two Kind bars.
Concierge or DIY? DIM (myself).
See it all or take it easy? Easy. The forced art march is not for me.
Drive or be driven? Jump ball.
Travel hero: Patrick Leigh Fermor.
Weirdest thing seen on travels: Being bundled out of our plane and into cabs in Jaipur because there was a dead cow on the runway in Udaipur and no one on the grounds crew of low enough caste to remove it. On that super hot cab ride, we stopped at a deserted Jain temple with thousands of erotic carvings. Conclusion: The Kama Sutra is the shortened Cliff-Notes version.
Best hotel amenity: A real gym (as opposed to a treadmill in the sub-basement with Fox News on the flat screen). Decent dark chocolate, even at mini-bar prices.
I dream about my meal at La Taberna del Gourmet in Alicante.
Everywhere I go, I check out the parks.
When I arrive in a new place, I learn the lay of the land by using up some megabytes on my iPhone map app. I like walking or cabbing, then walking or subway system, then walking.
I always bring home ham: It's worth the customs confiscation crapshoot.
If I never return to Caracas, it'll be too soon because being driven around in an SUV by a driver with an Uzi is not my idea of relaxing, but apparently it is necessary.
I travel for the art, people, food, music, scenery, and trout fishing.
MORE ON FATHOM
Read an excerpt from Peter Kaminsky's book, Culinary Intelligence: The Art of Eating Well (And Really Well)