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.
A body of work such as Pasteur's is inconceivable in our time: no man would be given a chance to create a whole science. Nowadays a path is scarcely opened up when the crowd begins to pour in.
