People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.
Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
There are few things truer in life than... you can not play a guitar after doing the dishes and you can't get anywhere in life with a negative mind.
I can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
We all have to be dishes on a plate eventually, with the way we are marketed, but I have no intention of being a cheap Chinese all-you-can-eat buffet.
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.
Our thoughts, feelings and whereabouts: Food we dish up on plates called photographs and status updates; to feed Facebook, Twitter, Instagram, etc.; beasts with insatiable appetites.
I've always enjoyed doing dishes. Maybe it was the fashionable yellow gloves that I loved so much. It's weird, I know, but I find cleaning cathartic.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
Perhaps our Irish friends should not so completely turn their backs on their historical dishes, no matter how many jokes they might have to endure.
At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And ...
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
When a dish really hits a nerve with the American palate, it can really take off across the entire country, facilitated by food vendors' freedom to copy good ideas.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I'm at somebody's home for a dinner, I'll eat whatever is in front of me. Otherwise, I don't eat anything that walks around and has a face.
My first job was washing dishes in the basement of a nursing home for $2.10 an hour, and I learned as much about the value of hard work there as I ever did later.
