Execution is everything at 'Iron Chef,' ... It is something that is taken very seriously in the world of culinary art. |
I am wearing a Mexican flag bandanna, ... I was not playing. I was there to win. |
I feel ecstatic about it, ... It's a great opportunity to showcase your skills. |
I think I can find a house, ... but a small house. |
I'm very proud of him, ... He is well- deserving, hard-working and very humble. |
It was a good fight, ... I (was) honored to be chosen to participate in this battle of the wits. |
Morimoto is very focused, ... He's all about business and a veteran of a lot of competition. I was just very aware of who I was going against. |
My family, we are three generations of cookbook writers, |
Physically, I don't really feel like I'm close to coming back, but mentally I really want to be out there helping the team. |
who's done well and will continue to do well. |
You have to think of Latin food as a couple of culinary superpowers: the Caribbean-African influence and the Central American corn, rice and beans. And from South America comes fresh seafood; Peru, the birthplace of potatoes; and in Chile and Argentina, you see the European influence. |
You walk in there, and it's all for real, ... You have to have an idea with some variance. |