Anything made with love, bam! -it's a beautiful meal.

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

In the restaurant it's much more serious.

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.

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.

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

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.