I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.
