Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
I have always said I will try to answer questions honestly. I don't want to change that about myself. I think people appreciate that about me.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
Runners are competitive folks. I think some might feel slighted they haven't got more recognition. I think they have a point. In running, you won't necessarily get noticed just for turning in good performances.
A cake is a very good test of an oven: if it browns too much on one side and not on the other, it's not your fault - you need to have your oven checked.
California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.
I have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.
My biggest fear has always been being 40 and hating my job. I love challenges. I'm not afraid to try anything.
Race horses are like golfers, you're never sure how they're going to come out of the stalls. It's just - hopefully the horses come out of the race all right, just fit and ready to go again in the near future, but 3rd was good. It's paid for its hay.
All of them had so much to offer us as far as, you know, knowledge in the music industry, and especially Randy and Paula because, you know, they've been artists.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
I don't think I have an obsession, however I do eat chocolate every day.
When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.
I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
Keeping your space clean is as much a part of the end result as the dish being tasty.
I always tell people a clean cooking area is a clean mind which is available for the creativity.
I believe that there are no mistakes in the universe, so I think it all happens as it should!
Getting into the habit of switching a timer on will, I promise, save you from any number of kitchen disasters.
But quite honestly I can't help being a passionate football supporter. If that's my sin, I'm guilty.
The only way I'm interested in having a baby is the old-fashioned way.
