I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.
I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.
I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month with Isaboo at our home in the Adirondacks to relax and recharge.
I don't have to write jokes. I don't have to write insults. If you ask the man of the hour in the hot seat, my mere existence is clearly insult enough.
I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.
I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
