formiscontent

Oh and: Chopped After Hours. Seriously, how drunk is everyone?

I thought it was truffle oil they hated.

Hey Paul, loving NYSU but I'm curious how it ended up on Fusion. I mean I'm loving Fusion too but the show seems like a curious fit there. Edit: form of a question?

Of all the chefs I've seen compete here and there you're one of the more analytical when it comes to everyone's performance, rather than focusing on your own work. Do you think that has been advantage overall?

Outside of Monty Python, who have you enjoyed working with and learned from the most?