I can now focus on a huge audience through TV, books, cookware and foods.
There really is a camaraderie among chefs and a willingness to help out whenever we can.
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.
Talking up a storm about food is so easy for me, it's second nature.
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.