In the restaurant it's much more serious.

I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.

I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

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.

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

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.