I was well motivated. What I wanted to do was work for myself. I had twenty two jobs before I started my business at the age of twenty three and I didn't want one more boss telling me what to do. So I was motivated simply because I didn't want a boss...
My dad encouraged us to fail. Growing up, he would ask us what we failed at that week. If we didn't have something, he would be disappointed. It changed my mindset at an early age that failure is not the outcome, failure is not trying. Don't be afrai...
Sometimes I think I should have chosen a line of work where it was just me alone in the room, with the sun coming in, and God, insofar as he or she exists, smiling down upon me. Then I would have never been accused of being a tyrant, other than towar...
President Obama clearly cannot run on his record. All he's offering is more of the same. That's not good. Look at the economy. It's stagnating. And so, what they're now going to try and do is bring this campaign down to little things, distractions, d...
He had short hair. The technical term is bald. I’m sure he would have made a better lover if he were wearing a Donald Trump wig.
I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just...
Giving governors more leeway in administering health care could represent a small, positive development in the ongoing saga of Obamacare. Unfortunately, instead of choosing flexibility, President Obama and his left-leaning advisers always default to ...
John Edwards makes us all proud to be Americans, and those of us from North Carolina are even more proud to claim him, for he represents the best that we can offer America at a time when strong, positive leadership is needed.
We can put our head in the sand and continue to lose jobs overseas and to other states, or we can say, 'You know what? We are not going to lose another job from California, and we're going to be the very best place to start and grow a business.' So I...
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a c...
While I still do a lot of horror, it doesn't feel to me like I'm repeating myself. I like to stay interested. I'm kind of turning into one of those elder statesmen, like a Vincent Price or a Donald Pleasence. I like to think of myself alongside those...
I once interviewed David Herbert Donald, the Lincoln historian, and we talked about how one deals with the secondary sources and the previous biographies. He said something which kept coming back to me as I worked on Cleopatra, which was: 'There's no...
My son, before he went to school, he'd eat pretty much everything. Then as soon as he went to school, he got some peer pressure, and other kids would say, 'Oh, you're gonna eat that. That's horrible. That's disgusting.'
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot ...
If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger pi...
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the...
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
I've had lengthy discussions with European farm leaders. It is clear they have an agricultural strategy to support their producers and gain dominance in world agricultural trade. They're gaining markets the old-fashioned way - they're buying them.
