Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

It's okay to play with your food.

One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.

Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

When it ceases to be fun, I'll stop and just stay in my restaurants.