LaRon Landry, a safety, is in incredible physical condition - really impressive. Also Anthony Castonzo, the left tackle - I'm very impressed with him. He really sets a great example for how to stay in shape - not only during the off-season but throug...
I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' p...
I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there bette...
My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it th...
I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.
I love watching Anthony Kim play, but I'm not a fan of the way he grips down a good two inches on his full-swing shots. Choking down lightens the club's swing weight and effectively makes the shaft stiffer. It also makes it difficult to hit the ball ...
I think for me, or for anyone who plays the quarterback position, it's almost an unspoken word when you think about leadership. Some guys can be a leader and be a running back or a lineman, or wide receiver, strong safety, or linebacker. But when you...
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cui...
I've changed for the better. I'm much more selfless and humble and you're reminded about what life's really about. You love your kid so much that you just want to be a brilliant role model for them. It cleans up your act a bit.
I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.
I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.
Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.
I say 'no' to nothing, 'yes' to moderation. That's how I approach everything. No matter if it's candy or foie gras. When you have the real deal, you're satisfied with that one bite. I say go full throttle and call it a day.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.
What I think is a really special movie is 'Black and White' with Kevin Costner and Octavia Spencer, which Mike Binder directed. I got to see a screening of it, and I think Kevin and Octavia and Anthony Mackie and Bill Burr all give such beautiful per...
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attent...
According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weathe...
The cherry blossom tree is truly a sight to behold, especially when it is in full riotous bloom. There are several varieties of the cherry blossom tree, and while most of them produce flowering branches full of small pinkish-hued flowers, some of the...
