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 cuisines.
I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.
If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.'
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
