Queer Eye For The Straight Guy Is

In Recent Years, I've Been Writing Because I'm Fortunate Enough To Work In The World Of Food Television, To Travel And Taste And Learn About Cooking From The Best Chefs In The Business.

I'm In A Loft And The Kitchen Is In The Very Center Of The Apartment. The Whole Place Revolves Around It.

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.

It's Very Important To Me That People Who Are Actual Chefs And Other Professionals In The Culinary World, Understand That I'm Not, And Have Never Held Myself Out As Being, Like A Cia Trained Chef.

The Great Mystery To Me Is How Restaurant Critics Think They Can Get Away With Doing Their Job Without Anybody Noticing Who They Are.