Chef Quotes

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

I find more people want to eat a little less. My generation, we're all watching our figures. They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People don't sit down at the table and have a whole three or four courses.

I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?

I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.

Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food comes out that much better. And so I think Valentine's Day is a special day.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.

I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?

I don't want to spend my life not having good food going into my pie hole. That hole was made for pies.

I am guilty of buying way too many gadgets - way too many! And though I try to keep things nice and orderly, sometimes I get distracted and stick saucepans where the stockpots should go.

Growing up, I had a very busy social life. It wasn't until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.

You don't want to make a steady diet of just lettuce. You don't want to make a steady diet of fried chicken.

On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.

It's amazing how good getting up and moving makes you feel.

In my house, the Rose Parade and the Rose Bowl Game have always been a grand tradition for ringing in the New Year. To serve as Grand Marshal is a dream come true and I look forward to sharing the celebration with all of the fans and viewers worldwide.

I think if you've been invited to someone's house, you eat what they serve you. Even if you leave hungry, you be gracious enough to eat what they've prepared.

I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.

I am proud to be a Southerner. I think Southern hospitality is very... I don't think it's just a term. I think it really exists. You can come to Savannah, and the people are so sweet and so nice.

Having an audience is almost like plugging me into an electrical outlet. People feed me so much of their energy. We have a great time. It's all about the fellowship.

You know, nobody can ever cook as good as your mama.

I really didn't have an interest in being in the kitchen until after I was married, when I was 18. It didn't take me long to realize that Mama was not going to show up at my house every day and cook.

I have my new food line in the works - I think it's over 200 items. Hopefully I can make a difference; it's delicious food that's just so easy. I think it'll help people enjoy their lives... it's good!

Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.

I was determined to share my positive approach and not let diabetes stand in the way of enjoying my life.

I'll keep peace at all cost, even if I choke to death on my tongue.