I Approach Cooking From A Science Angle

I Grill Almost All Of My Fish With The Skin On Because That Gives You Real Protection At Least On One Side. It's A Nice Barrier Against Super High Heat Which Tends To Make A Lot Of Fish To Turn Really Flaky. It's Very Easy To Overcook Fish On The Grill. But I Still Brush It With Oil Before I Start.

I'm A Filmmaker Who Decided To Go To Culinary School. All I Picked Up Was The Fact If I Didn't Understand What Was Going On With Every Single Ingredient, I Could Be Qualifying For, Like, The Lunch Food Job At My Daughter's School.

You Need To Either Create A Slurry In A Cold Liquid, Which Also Works With Cornstarch, Or You've Got To Do Your Gravy In A Very Wide Pan And Kind Of Scatter The Flour Over The Top And Then Very Quickly Whisk It In.

Although I Don't Take Myself Very Seriously, I Do Take My Work Extraordinarily Seriously.

I Know People That Could Serve Me Canned Tuna And Saltine Crackers And Have Me Feel More At Home At Their Table Than Some People Who Can Cook Circles Around Me. The More You Try To Impress People, Generally The Less You Do.