I understand he had just spoken at a chefs' conference out west, but had been warned by his physicians not to go (or at least, not to fly). When I read that, I immediately thought of embolism. However, he clearly knew the risks and couldn't help but teach one more time. That's hard to get out of your blood, very hard. His influence will continue for generations through everyone he's taught, through their students and apprentices, and through his books. Even more magically, if you ever ate his food, I bet you can still taste it on your palate.