What I Go For In My Cooking

In Order To Be Big, You Have To Think Big. If You Think Small, You're Going To Be Small.

Whether It's Books Or Tv, Or Whatever The Case May Be, The Backbone Of What I Do Is My Restaurants.

I Love Fresh Citrus And Always Keep Lemons, Limes, And Oranges On Hand; They Come In Handy For Spritzing Up Quickly Grilled Meats, Seafoods, And Vegetables, Especially When Followed Up By A Quick Drizzle Of Extra Virgin Olive Oil.

I've Always Done Food That Can Work In A Set Time Frame. The Message I'm Trying To Get Across Is, It Doesn't Have To Take Three Days To Do This. With Planning, You Can Do A Lot And Really Have Quality Food Every Day.

I Respected It. I Submerged Myself Into It. So On A Lot Of Days Off I Would Go And Fish With The Fishermen And The Families That Ran The Boats. I Would Go Work The Fields With Farmers. I Would Go And Talk With Farmers About Growing Particular Products For Me.