I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person who might be intimidated. I try hard particularly with wine to make it not intimidating. It's sort of a teaching job.
Believe me I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped ' say I'm talking stir-fry spaghetti heck peanut-butter sandwiches. But that's not about the joy of food. That's survival.
Next Article
The interesting thing is while we die of diseases of affluence from eating all these fatty meats our poor brethren in the developing world die of diseases of poverty because the land is not used now to grow food grain for their families.
