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.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.

The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.

I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.

Get up every day and try a little harder than the day before.

I'm not a TV guy. I'm a restaurant chef and a businessman.