I Am Much More Interested

It's Very Important To Me That People Who Are Actual Chefs And Other Professionals In The Culinary World, Understand That I'm Not, And Have Never Held Myself Out As Being, Like A Cia Trained Chef.

Cooking Allows You To Have Travels, Adventures And Journeys Without Going Anywhere. The Running Joke Between My Partner And Me Is That I'm Not Really Concerned About How Long It Takes, Or How Much I Destroy The Kitchen, Because I Just Have Such A Good Time Doing It.

The Great Mystery To Me Is How Restaurant Critics Think They Can Get Away With Doing Their Job Without Anybody Noticing Who They Are.

The Funny Thing About Thanksgiving ,or Any Big Meal, Is That You Spend 12 Hours Shopping For It Then Go Home And Cook,chop,braise And Blanch. Then It's Gone In 20 Minutes And Everybody Lies Around Sortof In A Sugar Coma And Then It Takes 4 Hours To Clean It Up.

In Recent Years, I've Been Writing Because I'm Fortunate Enough To Work In The World Of Food Television, To Travel And Taste And Learn About Cooking From The Best Chefs In The Business.