That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
“I tried being anorexic for four hours, and then I was like, I need some bagels.”
“I never starved. And you know, whatever talent I have, I've relied on that, versus image or star. I have just said, 'Hire me if you want somebody good.' I tried to be as good as I could be every time out, and that's kind of bridged the decades.”