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
book cup instead intuitive mathematics people relying walk
I really want people to walk away from the book with the idea that they can become kind of an intuitive cook. Instead of relying on the mathematics of, you know, 2/3 of a cup of this and a cup of this, to really be able to feel the recipe.
best brilliant chicken fried loaf macaroni meat simple
It's about how to make the best meat loaf or fried chicken or macaroni and cheese. It's about brilliant simple cooking, really.
bands fills interested ipod loud music northern pull store
I like loud music. I like music that fills my ears. I'm just going to pull out my iPod and see what we got here. We're always interested in new bands because we have a retail store in northern California. I think it's got to be happy.
fish prefer
As a chef, I prefer fish over meat,
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.
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.
home impact needs
Locally produced foods - defined as those harvested within a 100-mile radius of one's home - have a lesser impact on the environment because of the decreased need for transportation from source to consumer.
smile live-life term
I just live life on my own terms. And I smile a lot.
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.
eye style kitchen
It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.
kids sight mind
Fruit often ends up rotting in the crisper drawer. Well, that's the wrong place to put it. Out of sight, out of mind. The kids all know where the junk-food shelf is. Make the fruit that easy to get to. Put a big huge bowl of fruit on the counter.
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.
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.
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.