If I Have Committed Any Culinary Atrocities,

I Am Much More Interested In The Process Than Results.

In Actuality, There Was Casting For The Show And It Was Pretty Difficult.

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.

My Place In Chicago Is A 105 Year Old House, But I Really Like Contemporary Spaces Too, So It's Refreshing And Fun To Be In A Space Where You Can Do Contemporary Things.

One Of The Smartest Things You Can Do On 'chopped' Is To Take One Of Those Ingredients And Make A Pickle Out Of It, Because Almost Every Dish Benefits From That. I'm Feeling Like Those Intuitions Are Becoming More Natural.