I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.

If I have committed any culinary atrocities, please forgive me.

I am much more interested in the process than results.

Oh, did I tell you I have a cookbook? I have a cookbook deal.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

Cooking for people is an enormously significant expression of generosity and soulfulness.

Not to sound too much like Christopher Guest in 'Waiting for Guffman,' but on Thanksgiving you're putting on a show!