Whats the hardest part about cooking for television?
The start-stop-hurry-up-and-wait. A half-hour cooking show can take up to eight hours to film depending on how you’re shooting it. We just started a new live show called “Guy Off the Hook” and a couple of one-hour specials. One-hour live shows are so much better because you get to cook in real time. Slamma jamma, just cook and get it done. What will you talk about in your presentation at the Expo? My style is to let the audience take it where they want it to go. Demos are one of my favorite things to do because I get to interact with people, say hi and talk to them. Meeting everyone is a blast. What are some of the best experiences you’ve had filming the travel show, “Diners Drive-ins and Dives”? We were down in Miami and I had a dish called mofongo with fried plantains, fried pig skins and roasted pork. It was about heaven. I had corned beef hash at a diner on stilts in Maine that was phenomenal. In Pescadero, California, a little two-building town there’s a place that serves cioppino
