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I have a nutritionist living with me, cooking my food, weighing it, portioning out a lot of things, and it's very detailed now.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
I like blockchain, I like cooking food and slow roasting a prime rib for Thanksgiving, and whatever else that you might find awkward or weird or whatever, then I'm me.
Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?
I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.
The thing that people have said over and over again, especially people who don't cook, is, 'I watch your show, the food makes me hungry, and I think I can make that.' That's exciting because we've heard that a lot of people watch cooking shows but don't make the food.
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
I can't remember ever cooking food to impress a woman. The idea's quite cheesy and sort of makes my skin crawl. But I sometimes make a special effort to impress my cats, with chicken liver or something. It's tricky to know if a cat's impressed. They might give me a little look, a glimpse at least. That's cat ownership for you.