Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

In the restaurant it's much more serious.

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

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

I'm not impressed with presidents. I have met a few, but I'm not impressed with them.