It’s the order of things: each one gets a taste of honey then the knife.
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
My mother's blueberry pie from scratch was amazing. I still make it today.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
I like old fashioned things. We have these old wine buckets at the restaurant and none of them match.
I was shocked when they told me congratulations, you won, that's the good news. Then the bad news is that you have six battles next week. That was a bit of a shocker. I was exhausted. And I had Chopped shooting that same week. I didn't have a sous chef lined up; I thought that was bad karma to try to think ahead. So I scrambled. I scrambled the jets, took off and we bombed our target. I think it's gone well.
If thou wilt think evil of thy neighbour, soon shalt thou have him for thy foe.
Our favorite attitude should be gratitude.
I think you figure out how to be funny by necessity. It's not a natural thing, being funny in the face of tragedy is kind of demented.
I don't think there is a particular responsibility on designers that is not on other professions. . . I think there's a responsibility for all of us to engage on all levels.