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.

You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.

What I go for in my cooking is sinful, bold and real.

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

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.