I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

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

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

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.

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.