I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.
Believe me, I understand the need for easy and speedy. After a 12-hour day of shooting 'Chopped,' say, I'm talking stir-fry, spaghetti, heck, peanut-butter sandwiches. But that's not about the joy of food. That's survival.
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.
No, Queer Eye has a book coming out before mine, in the Spring of 2004, in which each of us has a section and we do a brief overview of our subject area.
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.
