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

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

I love to cook; that's my passion.

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

Everyone needs a mentor.

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

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?