I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
What I bring to the table is a huge enthusiasm and love for this stuff.
Queer Eye for the Straight Guy is a form of service journalism. To be successful, I think it has to be a combination of a good story, it has to be funny, and it also needs to be packed with useful information.
Jay Leno is not a guy who likes change. He eats the same food every day.
I went in saying I wanted to be the food guy.
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.
When I come home from a shoot, I'd rather reheat food I've made than eat takeout.
I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.
Believe me, I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped,' say, I'm talking stir-fry, spaghetti, heck, peanut-butter sandwiches. But that's not about the joy of food. That's survival.
You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.
Not to sound too much like Christopher Guest in 'Waiting for Guffman,' but on Thanksgiving you're putting on a show!
My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.
I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
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