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A good eater must be a good man; for a good eater must have a good digestion, and a good digestion depends upon a good conscience.
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.
I'm very open about the fact that I'm a big fan of day drinking. I also love cooking. I cook all day, and I have to have something in my hand while I'm doing that.
I worked in between carpools and buying food and cooking and whatever else I had to do. I lived an outside life, but really I was living an inside life.
I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".
My way of communicating love and interest in people is through cooking. I grew up in an environment where food was really celebrated, and that gave me the message: food makes people happy.
There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.