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There’s a food revolution going on throughout the country. And it doesn’t matter if you’re down south, up north in Maine, if you’re out west in Portland or Seattle.
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, ‘How does it feel to be a TV guy? You’re no longer in the restaurant business.’ And I laughed. I asked him, ‘How long do you think it takes me to do a season?’ He said, ‘Well, 200 days.’ And I was like, ‘200 days? Try 20!’
I can’t deliver lines, but I can talk about food all night long.
Hunger is a political issue, and there are several things politically that are keeping people hungry – not funding food stamps adequately, not funding school lunches adequately. So there is a political solution to the problem of hunger.
You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I’m not worried if I’m using four different cheeses and it’s high in fat. It’s real food. That’s what’s more important.
I think steak is the ultimate comfort food, and if you’re going out for one, that isn’t the time to scrimp on calories or quality.
You have to know the classics if you want to cook modern food.
In New York, I’ll walk down the street and someone will say, ‘Nice show,’ and that’s it. If I’m at a food festival, it’s open season.
There’s the issue of hunger, and there’s an issue of if you’re going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down?
I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.