I'm Not Ted Nugent. My House Is

My House Is Run, Essentially, By An Adopted, Fully Clawed Cat With A Mean Nature.

There Are Chefs Who Are Spectacular Technicians, And Often Their Food Is Worth Eating Once Or Twice, But If There's No Heart In It, If There's No Personality In It, It's Not Something You Want To Go Back For. But Heart Without Any Skill At All? All The Heart In The World Ain't Gonna Help You If You Can't Peel An Onion, Or If You Don't Understand How To Apply Heat Properly. A Well-done Steak Is A Well-done Steak.

The Mishandling Of Food And Equipment With Panache Was Always Admired; To Some Extent, This Remains True To This Day. Butchers Still Slap Down Prime Cuts With Just A Little More Force And Noise Than Necessary. Line Cooks Can't Help Putting A Little English On Outgoing Plates, Spinning Them Into The Pass-through With Reverse Motion So They Curl Back Just Short Of The Edge. Oven Doors In Most Kitchens Have To Be Constantly Tightened Because Of Repeatedly Being Kicked Closed By Clog-shod Feet. And All Of Us Dearly Love To Play With Knives.

Anyone Who's A Chef, Who Loves Food, Ultimately Knows That All That Matters Is: Is It Good? Does It Give Pleasure?

I'm Very Proud Of The Rome Episode Of 'no Reservations' Because It Violated All The Conventional Wisdom About Making Television. You're Never, Ever Supposed To Do A Food Or Travel Show In Black And White.