Everything is just better in California - the wine, the food, fruits and vegetables, the comforts of living. Even the instrumentalists are generous and curious. Everything is wonderful. less than 1 minute read
There’s a food revolution going on throughout the country. And it doesn’t matter if you’re down south, up north in Maine, if you’re out west in Portland or Seattle. less than 1 minute read
I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment, but I think it has done so much for the public perception of what food can be. less than 1 minute read
We’re adults. We’re the ones who should teach the kids what’s good to eat. I don’t think the government should ever regulate what we eat at home, but we’re feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I’d rather feed them better food. less than 1 minute read
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren’t around. I expected Top Chef to last three or four seasons and we are now shooting season ten. less than 1 minute read
Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food. less than 1 minute read
Anybody can become angry - that is easy, but to be angry with the right person and to the right degree and at the right time and for the right purpose, and in the right way - that is not within everybody’s power and is not easy. less than 1 minute read
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, ‘How does it feel to be a TV guy? You’re no longer in the restaurant business.’ And I laughed. I asked him, ‘How long do you think it takes me to do a season?’ He said, ‘Well, 200 days.’ And I was like, ‘200 days? Try 20!’ less than 1 minute read
There’s the issue of hunger, and there’s an issue of if you’re going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down? less than 1 minute read
As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue. less than 1 minute read
