You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
If you think big, then it's going to be big.
We're a new show. We can't afford instant replay.
I had these recipes that say do this, do that. Who MAKES these rules?
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
