“To me, money is the ability to create lifelong experiences for my family and myself, to educate my children and a way to give back to humanity.”
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I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
