The food business is very tough, but there's also a lot of love and very giving.
My grandfather, along with Carnegie, was a pioneer in philanthropy, which my father then practiced on a very large scale.
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
I am convinced that if you serve great value, people will come to you.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
So fear helps me from making mistakes, but I make lot of mistakes.
Life is hopefully long, so I don't know what the future will bring.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
I like the dynamic of PBS. They're very honest and authentic.
I never pressure myself to do something I don't want to do.
Obviously California is fantastic in terms of produce, vegetables.
All I ever wanted to do was be able to pay my rent.
Let's be clear, I'm a strong woman.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
The world is full of challenges, but with those come opportunity, and I'm an opportunist.
It's a fallen world. We eat and sacrifice in the process.
I really don't care for the proper chef coat.
The livelihood of the restaurant is dependent upon getting the word out.
My interest was magic, believe it or not. I became an amateur magician and did something like 400 magic shows through my teen years.
I started a MySpace teen lit discussion group and invited people to join.
What this means is that we shouldn't abbreviate the truth but rather get a new method of presentation.
