I feel like my grandparents and parents gave me a tremendous amount. And if I can pass some of that on, then I'll be very happy.
“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.”
“The dynamic, creative present, however conditioned and restricted by the effects of prior presents, possesses genuine initiative.”