Everything happens in the kitchen. Life happens in the kitchen.
I am grateful to have my life back and for the friends and family who never gave up on me, for a God who was there when I was ready to find him. I am grateful for so much, that every day, one day at a time, is Thanksgiving.
I'm obsessed with Chinese food and culture. It's food that I adore above all others.
Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.
Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
In tribal Botswana, I received some woven necklaces and a handmade bow with three poison arrows. It's framed and hanging on the wall in my living room and is, without a doubt, one of my favorite possessions.
I'm an advocate for alternative proteins, and I believe we can eat many.
As I famously said before, I don't like to waste meals. I'm no one's food snob.
Let me say this: Camel is delicious, but when handled improperly, it's rank.
I famously tasted shark fin soup many, many years ago before we understood exactly what was going on with the harvesting of sharks. I've consequently come out against it. I make personal choices in my life and stand behind them.
The corner of the 'food media' that I think is troublesome to me is the shows on TV that don't really have a point or don't have a lesson to be learned. If you don't have a point, or if there's not some part of it that is meaningful and can change someone's life, in my old age, I'm just not into it.
Yelp is - I mean, Yelp's not even good for looking up the restaurant's phone number because, you know, on the site, they just want you to read their reviews and look at their ads. They don't even actually want to give you the information about the restaurant or the menu.
I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
When I go into a steakhouse and order a steak, I'll order the cut of my choice, and I'll order it black and blue. And I'll ask them to bring it with my first course, and I'll just let it sit there.
I serve on a lot of charitable boards - the areas of mental health parity, services for those that are underserved, and certainly children's rights are things that I believe in very, very strongly.
Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.
Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.
A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.
