I was on the show previously as a guest host, so I had a little practice.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.

I wanted to share my life story and honor my roots. I am very proud of my family and mother.

I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.

It is important to experiment and endlessly seek after creating the best possible flavours when preparing foods. That means not being afraid to experiment with various ingredients

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.