I come from a musical family as well as a culinary family.
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
We have breathtaking state and national parks, flourishing adventure tourism and culinary scenes and the world's best horses. And of course bourbon.
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.