I Think New York Has The Most

I Prefer Lump Charcoal Over Briquettes But I Do Use Both For Different Reasons And Different Recipes And Sometimes I Combine Them Both When I Really Want The Woodsy Aroma From The Lump Charcoal And Long, Even Heat From The Briquettes.

Even If The Chef Has A Good Business Head, His Focus Should Be Behind Kitchen Doors. A Business Partner Should Take Care Of Everything In Front Of The Kitchen Doors.

Cooking Is A Subject You Can Never Know Enough About. There Is Always Something New To Discover.

I Love Using Gas Grills Because They Are Easier To Heat And It's Much Easier To Control The Flames With A Gas Grill Than With A Charcoal Fire. Grilling Is Not Just About Lighting A Fire.

I Love Working With Big Flavors Like Chiles And Smoke. Honey Is Perfect For Softening The Edges, Mellowing Them Out A Bit. I Put It In Everything - Vinaigrettes, Soups, Stocks, Salsas, So I'm Always On The Hunt For Great Honey.