There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot.
I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.
I bent my head over a stove in my early 20s and picked it up in my 30s.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.