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.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.

Books make great gifts because they expand your horizons and keep you cooking.

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

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