I Just Signed To Do My Next

The Hardest Part Of Anything Is Making A Dish Consistently Great - You Order It Seven Years Later, If It's Still On The Menu, And It's Still As Good As What You Remember.

The Tradition Of Italian Cooking Is That Of The Matriarch. This Is The Cooking Of Grandma. She Didn't Waste Time Thinking Too Much About The Celery. She Got The Best Celery She Could And Then She Dealt With It.

I've Been Lucky Enough In 20 Years In The Media To Have A Nice Soap Box That Put Me In A Position To Describe To An American Viewership That Tuscany Is Different From Umbria, And It's Different From Emilia-romagna And, Not That That Was News, But It Was Never Presented To Them In A Way That Was, "hey, Look. This Is A Different Plate From That Different Place." And Although We All Think Of "spaghetti, Lasagna, Ciao," As What Italy Is All About, There's All Of This Great Stuff... I Was Merely An Interpreter. I Wasn't The Developer Of The Content.

Shop Often, Shop Hard, And Spend For The Best Stuff Available - Logic Dictates That You Can Make Delicious Food Only With Delicious Ingredients.

I Think Any Way Of Getting People Into The Field By Lowering The Threshold Of The Cost To Get Them To Play, Is Great. That Said, There's All These Restaurants Around That Are Very Popular That Have One Menu. And They Don't Even Have Tables, And They Don't Even Have Backs On Their Chairs. It's Not Really The Experience I'm After, But I'm Happy They Exist.