I think I can find a house, ... but a small house.
It was a good fight, ... I (was) honored to be chosen to participate in this battle of the wits.
I feel ecstatic about it, ... It's a great opportunity to showcase your skills.
You walk in there, and it's all for real, ... You have to have an idea with some variance.
Execution is everything at 'Iron Chef,' ... It is something that is taken very seriously in the world of culinary art.
Morimoto is very focused, ... He's all about business and a veteran of a lot of competition. I was just very aware of who I was going against.
I am wearing a Mexican flag bandanna, ... I was not playing. I was there to win.
I'm very proud of him, ... He is well- deserving, hard-working and very humble.
who's done well and will continue to do well.
You have to think of Latin food as a couple of culinary superpowers: the Caribbean-African influence and the Central American corn, rice and beans. And from South America comes fresh seafood; Peru, the birthplace of potatoes; and in Chile and Argentina, you see the European influence.
Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.
I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.
I like to cook with the philosophy of using great ingredients and not altering them too much.