Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
If you think big, then it's going to be big.
We're a new show. We can't afford instant replay.
I had these recipes that say do this, do that. Who MAKES these rules?
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.