The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
If I have committed any culinary atrocities, please forgive me.
I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.
Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.
My place in Chicago is a 105 year old house, but I really like contemporary spaces too, so it's refreshing and fun to be in a space where you can do contemporary things.
I went in saying I wanted to be the food guy.
Well, we don't take money from people and then show the product. It has to be a product that we like anyway, and that's true for all five of us, which is one of the really nice things about the way we make the show.