If you think big, then it's going to be big.

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

If you're going to be thinking, you may as well think big.

As long as you're going to be thinking anyway, think big.

I like thinking big. If you're going to be thinking anything, you might as well think big.