Miles Davis is my go-to for music. There's something so relaxing and ambient about it, and it can be a little manic in a good way.
For the most part, it was never assumed that I was gay, and I've had people be sort of surprised that I was gay or act apologetic like they didn't know, which would just make me really uncomfortable. And I never had shame for it, but I never felt like introducing myself as, 'I'm Antoni. I'm gay. How are you?'
Some people have their sexuality really at the forefront of who they are, and I applaud those people.
When I was studying at the Neighborhood Playhouse, I would overdraft my bank account and not have enough money to buy groceries. But I also discovered how to cook with very limited resources.
I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?'
I would want to do a cooking show. But I want to honor the opportunity that's been given to me with 'Queer Eye.' I feel like my work is cut out for me with the show alone. If it ever goes bust, then I'll explore that possibility.
I truly love a classic Caesar salad.
I think the purpose of veganism is an appreciation for plants and veggies and fruit and to just eating cleaner... If you're going to go vegan, then really learn how to be.
I always take a shower now before I go to bed. It's so important just to cleanse everything off.
On 'Queer Eye' I come in with what I know, and I try to parlay that into lessons for our 'heroes.' But that's really listening to what they need. Sometimes it's a little more ambitious. Sometimes it's very simplistic. But it's got to be something that's condensed into a short amount of time.
I'm definitely more of an extreme eater. I'm decadent on weekends and try to go plant-based during the week with a bit of fish - pescatarian thrown in.
There's a deodorant I wear called Baux, from L'Occitane, that is super nostalgic because it reminds me of being in Greece in the summer. When I put it on, I'm immediately taken back to that feeling of having salty skin and hair from the ocean and the taste of fresh fish.
It's important to go into the grocery store with a plan and a list. But it's a skeleton - you need to know how to deviate from it and adapt it to what ingredients are available and fresh.
There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end.
Food not only connects us at the idyllic dinner table setting with family and friends: it is also part of our mundane, daily transit to and from work.
A cheese dip is good - it's for when you're like, 'You know what, I've had a long day. I'm just gonna eat a big bowl of cheese, and I'm not gonna care about it.'
Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.
My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.
I have a very non-existent, dysfunctional relationship with my biological mother.
Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.