Tyler Florence
Tyler Florence
Tyler Florenceis a chef and television host of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the university for his culinary success...
NationalityAmerican
ProfessionChef
Date of Birth3 March 1971
CityGreenville, SC
CountryUnited States of America
fish prefer
As a chef, I prefer fish over meat,
offering food-trucks four
Today's food trucks are far from cheap eats on wheels, there are some seriously gourmet offerings on four wheels.
simple self parent
My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
nutrition importance plans
The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance
mushrooms feet space
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
memories kids thinking
Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.
recovery littles sandwiches
It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.
nice years careers
I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.
jobs past years
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
dog thinking vegetables
I don't think there's anything wrong with a hot dog or other convenience foods, as long as they're balanced with fresh vegetables. It's hard to ignore 95 percent of the grocery store.
party wine simple
My wife and I love to host wine and cheese parties. They are simple and elegant and you don't have to put a lot of effort and time into it.
smile live-life term
I just live life on my own terms. And I smile a lot.
cooking i-love-food enjoy
I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
thinking ideas two
I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.