One Big Reason I Do What I

Cleanliness Is Very Important. If You Let Kids Make A Total Mess In The Kitchen And Then Leave, You're Not Really Teaching Them Anything.

Being A Food Show And Being Me, I Always Kicked It Up A Notch, Which Means I Would Always Elevate The Spice Level Or The Complexity Of A Particular Dish. So, It Was Always Like We're Going To Kick This Up A Little Bit.

Anything Made With Love, Bam! -it's A Beautiful Meal.

I Moved To Louisiana To Become The Executive Chef At Commander's Place. And I Must Say I Had Some Encouragement From Friends Such As Ella Brennan, The Queen Of The New Orleans's Culinary Set, And Others. This Was Very Flattering To A Young Man With A Dream. I Was Only 26 Years Old.

Whether It's Books Or Tv, Or Whatever The Case May Be, The Backbone Of What I Do Is My Restaurants.