I say grace. I’m a big believer in grace. I happen to believe in a God that made all the food and so I’m pretty grateful for that and I thank him for that. But I’m also thankful for the people that put the food on the table.
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I have nothing but sympathy for the people who are forced to work with me. I’m better now at picking out those that want to play that game with me, and those that don’t.
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera.
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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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The kitchen’s a laboratory, and everything that happens there has to do with science. It’s biology, chemistry, physics. Yes, there’s history. Yes, there’s artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.
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I am a filmmaker. That is all I’ve ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.
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I’m going from doing all of the work to having to delegate the work – which is almost harder for me than doing the work myself. I’m a lousy delegator, but I’m learning.
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I think a lot of food shows, especially when we started ‘Good Eats’ back in the late ’90s, they were still really about food. ‘Good Eats’ isn’t about food, it’s about entertainment. If, however, we can virally infect you with knowledge or interest, then all the better.
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