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I think that food ties us to our community and our traditions, and it’s the thing that makes us feel good and connected.
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
We the chefs have a responsibility to learn about the chemical makeup of food!
While it is true that we must seek value added industries like food processing plants and call center operations, we must do what is necessary to expand and develop our economic profile.
I was an organizer in the Food, Agricultural and Tobacco Workers Union down in North Carolina.
I was always getting run-down from jet lag and being in strange towns where I didn’t speak the language or know what the food was like.
Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.
It’s like spicy food – sometimes you have to tone it down so more people can enjoy it.
As it has been told to me, my Dad had some kind of deal with Dick Clark. But when we got here, that fell through. So we were out here with no job, no furniture, no food.
In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold.