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.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food bringing them all around one table so to speak.

It's easy to be lazy when there's food lying around backstage or there's a fast-food joint a couple blocks away. But if you walk a little further ask around a bit of course there are exciting things to discover.

Wine like food is so emotional. If you think about it so much of the courting ritual is surrounded by wine and food. There's a built-in romance to wine.

If my daughter wants to get into this business I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

It's fun to pick a cuisine and say I'm going to research Ethiopian food and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

Food - I love nuts. I eat them all the time they're easy to carry around and I am never hungry all day long.

I think people are smart enough to sort it out. They know when they're watching one of these food fight shows where journalists sit around and yell and scream at each other versus serious issue reporting.

My food is Louisiana New Orleans-based well-seasoned rustic. I think it's pretty unique because of my background being influenced by my mom Portuguese and French Canadian. There's a lot going on there.

Global trade has advantages. For starters it allows those of us who live through winter to eat fresh produce year-round. And it provides economic benefits to farmers who grow that food.