I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person who might be intimidated. I try hard particularly with wine to make it not intimidating. It's sort of a teaching job.
I cannot give a single concert at which I do not play one piece after the other in an agony of terror because my memory threatens to fail me. This fear torments me for days beforehand.
