The man sitting next to me is holding a coffee cup in one hand and is wildly pointing with the other. “There he is!” he whispers loudly to his wife, who looks around wildly and says, “Where? Where?” The “he” in question is chef Masaharu Morimoto, who has nonchalantly entered the amphitheatre at the Culinary Institute of America at Greystone in Napa, California, to perform a cooking demonstration.