After talking to people all day long in the restaurant, which I love to do, I look forward to being quiet at home. |
As I spent a couple of days there, I realized how blessed I am, but you realize what still is going on in the pockets of this country that we don't know about. To say these kids are 'at risk' is an understatement. They have parents who are on drugs, shot, in jail, |
Because of my restaurant schedule and other commitments I have, I shoot up to 12 shows in a week. It's taped live. |
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. |
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. |
I am committed to using only the finest and freshest products. People have come to expect that, and I will never let them down. |
I am very fortunate that I have a large audience who watches my show, and who seem to love my show, and there's certainly a lot of people contact that comes from that. But that really hasn't changed what I still feel, or how I get up in the morning, or what motivates me to get to work. |
I came here because the city has a tradition and is a very respected food city. |
I can't wait to get back in there. |
I don't limit myself. |
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. |
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. |
I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana-the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. |
I had these recipes that say do this, do that. Who MAKES these rules? |
I have always been involved with both music and food. Music was first, and I kind of had to set that on the back burner when food took over. |