Quotes
 Well, Food Network has complete control, since they own everything. But the way I like to put it is this: If you don`t like Good Eats, it`s my fault. So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
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For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.
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In the end the French chef that nearly killed me became one of my best friends, and she could never quite understand how that happened.
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My feeling has always been that Good Eats would have never happened had it been left to a committee.
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Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as "cold." There is only less heat.
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I love poking fun at myself. I have a rather mean sense of humor.
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I can`t talk about anything or write about anything if I don`t understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding.
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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don`t talk about heat as an ingredient, I don`t quite understand, because it is the common ingredient to all cooking processes.
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Seriously. I`m not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it.
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Recipe writers hate to write about heat. They despise it. Because there aren`t proper words for communicating what should be done with it.
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My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera.
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I had kicked around the idea for Good Eats when I was directing commercials.
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I`m going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I`m a lousy delegator, but I`m learning.
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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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I kept thinking, `Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the `why things happen.` Plus, I hated my job - I didn`t think it was very worthwhile.
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I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, `cause I can sound mean without attempting to be mean.
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Although I don`t take myself very seriously, I do take my work extraordinarily seriously.
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A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
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Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.
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I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it.
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I have nothing but sympathy for the people who are forced to work with me. I`m better now at picking out those that want to play that game with me, and those that don`t.
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I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him.
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It`s not perfect by any means, but I do think I wrote a pretty good argument for it being better than shoving your hand over the fire.
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