Maybe I am a little bit guilty of trying to convince myself that I am cool to this point - even today. But I am so much more healthy than I used to be in my twenties because I was not accepted at all.

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I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person who might be intimidated. I try hard particularly with wine to make it not intimidating. It's sort of a teaching job.