That's why they have menus in restaurants, you know. I like steak, somebody else likes spaghetti. That's why they have menus in restaurants. It's a great world.
If you looked in my fridge, you'd see maybe 12 different mustards.
We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.
Americans don't have deep gastronomic roots. They wanted to get away from the cultures of Europe or wherever they came from. We stirred up that melting pot pretty quickly.
I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.
I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.
Each city has its own culinary landscape.
If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.
