Did you see any cool food trends come out of the NYCWFF in October?
Not necessarily a new food trend, but it was abundantly clear this year that chefs continue to enjoy getting playful with proteins.
What’s next for the food world?
Two things have become very apparent this year. First, the rate at which food and technology are being integrated is moving forward at lightning speed. Additionally, more and more personalities from outside the food world are entering the culinary space—NYCWFF included personalities like Patti LaBelle, Katherine Heigl, and Coolio, and SOBEWFF in February will welcome David Burtka, Neil Patrick Harris, Natalie Morales, and more.
Where do you find inspiration?
I love to travel—visiting new places always inspires me on many levels. I just got back from Amanyara in Turks & Caicos. The villas are the perfect respite, its natural beauty always inspires me, and the fresh, incredibly delicious food there cleanses the soul. The hotel also has a beautiful spa that can help anyone reset.
You’re a trained chef. What is your favorite meal?
In more recent years, I’ve developed a much closer relationship with eating breakfast—so much so that my third [and most recent] cookbook, America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast, is all about it.
What city is on your radar as a culinary destination?
Havana. It is a beautiful city with chefs just bursting with creativity and serving up bright, fresh fare. I was just there, and so touched by their hospitality—everyone was so welcoming. I can’t wait to return, and being so close [in Miami], I plan to do so quite a bit.
