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

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

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

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

I can now focus on a huge audience through TV, books, cookware and foods.

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.

You have to stick out the toughness of the business and form relationships with the people in it.