There was a recent article in The New York Times that insinuated that you use a ghostwriter on your cookbooks. Why do you think it struck such a chord with people?
It struck a chord with me! A food stylist is someone who cooks your food when you can't be there all the time in front of a camera and prepares it for photography, for cookbooks or for magazines, and Wes [Martin, who was interviewed for the article] is my partner in crime with that. He ghostwrites for other people, meaning that he literally writes books for people or develops recipes for them and tries to do that in their style, [but] that isn't what he ever did for me. He is my food stylist and my good friend and my content buddy on the daytime show. My only problem with that article was one simple phrase that said, "How do..." and listed a whole bunch of chefs "write all of these cookbooks. The answer is they don't." Well, I do.
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