My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

我最大的挑战是烹调传统的法国菜，这通常需要非常具体的技术和方法。这不是我的风格。。。我从灵魂做菜。

I like to cook with the philosophy of using great ingredients and not altering them too much.

我喜欢用很棒的食材来烹饪，而且不会改变太多。

I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.

我小时候有点，呃，不可救药，所以厨房是一个给我结构和平衡的好地方。它教会我努力工作，但后来我渐渐喜欢上了。

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

我母亲和祖母是这个国家墨西哥菜的先驱，所以我在厨房长大。我的妈妈，扎雷拉·马丁内斯，是迄今为止我最大的影响力和灵感，也是最严厉的评论家。

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

我想摆脱墨西哥人的俗语，多做些“新拉美裔”。美国人开始了解墨西哥食物的地域性。它的成分很有地域性。

If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.'

如果我们说的是幻想，我很想主持一个深夜脱口秀。。。法伦多于雷诺。这些人似乎总是觉得他们的“工作”太有趣了

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.

拉丁食物和中国食物一样难吃。你可以做边缘汉语并且成功。你可以做烂墨西哥菜然后打包。

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

马库斯萨缪尔森是一个厨师谁启发我每天。他对口味和技巧有如此深刻的理解。他的食物代表了我们所生活的世界的多样性。他和红公鸡在哈林区所做的事很特别。马库斯不仅仅是一名厨师，他还是一名食品活动家。

Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.

我不是出去，而是鼓励人们在自己家里有一次难忘的经历。我们称之为“美味之夜”。我邀请我最关心的人。然后，当我有很多人在一起，我喜欢吃手指食物。

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

当我十几岁的时候，我在新奥尔良为一个叫保罗·普鲁德霍姆的厨师工作。那是我厨师生涯中非常重要的一段时间。我发展了味觉，学到了很多东西。我现在在这里。我专攻现代墨西哥菜和现代拉丁菜。

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

七年前我开始真正地做饭，我开始做意大利面，千层面和烤鸡。非常普通的美国菜。当我打开美食网，或者任何一种烹饪频道时，人们都在制作。所以这就是你的教育来源。

Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.

印度食品在英国一直是巨大的，但这是因为它有一个历史根源。美国，我认为它已经成熟了。人们对印度文化很感兴趣。