I didn't really get into golf until I was about 14. My mom and dad were taking lessons from a pro an hour and a half from our farm in Cohuna, Australia. When they got home, I'd ask my mom to explain everything they learned - drills and all.
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastr...
While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a g...
Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is wha...
I always get asked for suggestions on what to get food-lover friends. While there are many gifts out there that a foodie would love, it's always good to do some research beforehand so you know you're getting a gift that will last.
I know my body. What happened is that I got so caught up in the applause I forgot how I should dance. All my life I've been what others wanted - in dancing and in life. Now I'm doing it my way.
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the ...
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
I don't run anybody else's race. When the gun goes off, I must evaluate with my own body and see. Then, as the race develops, I run accordingly. So you can say that I do not have a set tactic for any race.
I used to train with my husband, Anthony Maina, but he is now too busy as a helicopter pilot, so we only run together when I do light jogging. I don't want to kill him before his next flight!
Smell is so powerful, you know. My grannies would both bake things like shortbreads and cookies. I think whenever I smell those kinds of things it really takes me back to my childhood.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer a...
Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery store, avoiding the middle aisles full of processed and higher-priced foods.
I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity.
The voices of moral authority in the theatre demanded only punctuality and physical performance. In the light of continuing pressure and stress, the occasional lip service paid to moderation was meaningless. Starvation and poisoning were not excesses...
Often, when you've reached a very high level of achievement, you almost become paralyzed by the idea that anything you might do might be imperfect. Perfection is just the striving, the effort, the struggle, but it's hard to remember that.
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.
I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online.
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.
