I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!
Sentiment: NEGATIVE
People think I'm totally crackers.
I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
If you like good ol' fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.
The Ritz in London has an old-fashioned charm, with waiters wearing tails and white gloves. The dining room is exquisite, with immaculate service and ornate details.
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.
I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.
I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.
I am a fantastic cook. It's my great passion.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.