Q&A with Chef Tyler Florence
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What is your greatest cooking influence?
Tyler: My cooking influence is the need of people to feed their families well, and that's why I always think that's always the challenge—to create opportunities for people to really enjoy themselves in the kitchen, because I know what a struggle it can be. I work 80 hours a week—a lot of people work really, really hard—and I know what it's like to have to get dinner on table and feel really good about it. To me that's always a challenge, and I get a lot of inspiration out of making people feel good.
When I'm home, I always try to get up early with my kids and make them scrambled eggs or make them waffles from scratch or make pancakes. We sit there, and we make a thing of it. We have an 18-month-old, and he has a little chair he pushes around the kitchen, and he likes to cook a lot so I'll crack the egg for him, and he'll take it and put in the bowl. He likes to flip pancakes.
Tyler: My cooking influence is the need of people to feed their families well, and that's why I always think that's always the challenge—to create opportunities for people to really enjoy themselves in the kitchen, because I know what a struggle it can be. I work 80 hours a week—a lot of people work really, really hard—and I know what it's like to have to get dinner on table and feel really good about it. To me that's always a challenge, and I get a lot of inspiration out of making people feel good.
When I'm home, I always try to get up early with my kids and make them scrambled eggs or make them waffles from scratch or make pancakes. We sit there, and we make a thing of it. We have an 18-month-old, and he has a little chair he pushes around the kitchen, and he likes to cook a lot so I'll crack the egg for him, and he'll take it and put in the bowl. He likes to flip pancakes.
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