What are the common misconceptions about home cooking you’ve come across?
“The biggest misconception is that it’s harder than it really is. I’ve worked with people who never picked up a knife before. In an hour, I had them making a great meal. “A lot of people are intimidated. For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore. “There are great grocery stores. There are great green markets that allow consumers to get the exact ingredients that we were able to get. If you give me a very bad piece of chicken, I’m going to give you a very average dinner. But if you give me a fantastic piece of chicken, I’m going to give you a fantastic dinner. It’s okay to spend a little more to get that fantastic product, it is just going to benefit you in the end.” Q: In what ways has being an Iron Chef changed your life? A: “I opened my restaurant 16 years ago and have always been fortunate to get national exposure. I think with being an Iron Chef it allows you to reach a broader audience. The cool
