My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
Sentiment: POSITIVE
You see, I am friends with a lobsterman. Because we are friends, which feels lucky anyway, I get access to the most amazing fish. It's like having a backstage pass - a culinary jackpot that feels almost undeserved.
My best friend and I love to make fish faces.
I'm the culinary and creative consultant for The Water Club.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.
A sushi chef has to spot the best-quality fresh fish instantly.
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
I've known Laurence Fishburne for about twenty years.
I had to work on a Marlin boat, like gutting fish, like as the bait boy.