“To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.”
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However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
Not to sound too much like Christopher Guest in 'Waiting for Guffman, ' but on Thanksgiving you're putting on a show!
I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.
