I think it's important to recall... what you remember your grandmother making, where you're from and the foods you enjoyed as a child yourself, and pass that information off to your kids.
It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.
Remember, too, that at a time when people are very concerned with their health and its relationship to what they eat, we have handed over the responsibility for our nourishment to faceless corporations.
I've had every haircut you could possibly imagine: mullet, tail, dreadlocks, afro, crew cut. It's always been an expression of who I am.
A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.
While I hold my own political views, it's important not to get too wrapped up in individual candidates and personalities, but instead to focus on the real issues.
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.
I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.
Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.
When I ride the subway back and forth, sometimes I look at the other passengers and wonder if any of them are children who have been adopted or parents who have adopted.
I'm an avid runner and play soccer every weekend, but I also have to constantly watch what I eat, and I'm always thinking about how to balance my meals.
My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
I'll tell you one thing, in what I do for a living, there's no substitute for experience. I don't care how much natural talent you may have... In the type of show I do, you can depend on surprises.
That difficult start drove me on to inspire children and let them know that it is never to late to repair a bad experience at school, and once you get your head down and start to read books, you can really achieve.
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is al...
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.
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they ...
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.
