All worries are less with wine.
Nothing is a turnoff like a New York City housing authority kitchen. People want to hear about that once you're successful, not when you're living in it.
I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
I don't have a nanny. I have a chef, and I have my assistant, and that's it. I do it myself. You know, those hours with your child are really important ones, even if it's just the two of you, being quiet in the car together.
I went to a hotel to become a chef and then tried becoming a flight attendant, but no one took me. I then worked in a travel agency and got into advertising and modelling after someone spotted me. So I started doing ads. I did 'Charminar' ad, because of which I got two films.
America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
When my career in hotels was taking off in the Nineties, I went to work as a head baker in Cyprus, where I was making Danish pastries every day. I can remember that the head chef was always on my back to put more seasonal fruits in with the creme patissiere. I'd even make them with rhubarb.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
I have worked my way up in the food industry being strong and steady about who I am as a person, first and foremost, as a chef and professional, and certainly as a woman.