Every Chef I Know, Their Cholesterol Is

I Love Bacon, But I Don't Think We Need It On Everything.

I Am In No Way Supportive Of Hunting For Trophies Or Sport - Would Never Do It And Don't Like It That Others Do. But If You Kill It, Then Eat It, It's Fine.

I’ve Been Really Fortunate In That I Guess I Was Hired To Do A Cook’s Tour, I Was Already A Known Quantity, Meaning I Had Written A Really Obnoxious Book And Nobody Expected Me To Be Anyone That I Wasn’t Already.

The Roots Of Creativity Of Cooking Are Hungry People Trying To Figure Out How To Take Something That's Not Particularly Fresh Or Tender And Transform It Into It Something Delicious That Everyone Will Love.

My Tastes In What I Eat At Home Would Be Very Familiar To Most People Who Cook For Families. I Just Organize Those Things A Little Bit Differently.