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EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

Rachael Ray

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Rachael Ray
Age: 56
Born: 1968
Born: August 25
Chef
Entrepreneur
Restaurateur
Television Personality
Television Presenter
Writer
Glens Falls
New York
Shows
Meals
Coined
Firsts
Oil
Olive
First
Minute
Olives
Make
Cooking
Virgin
Minutes
Virgins
Saying
Impatient
Show
Extra
Girl
Extras
Wordy

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I am burger obsessed and I love playing with the idea of what a burger can be for people. I make burgers out of everything from grains to seafood to, of course, browned meats of every kind. What I love about the burger is it makes food accessible and fun for everyone.
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I make a dog-friendly version of almost everything that we make for dinner.
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Good food and a warm kitchen are what makes a house a home. I always tried to make my home like my mother's, because Mom was magnificent at stretching a buck when it came to decorating and food. Like a true Italian, she valued beautification in every area of her life, and I try to do the same.
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My mom worked in restaurants for 60 years, and what I learned from her is a lot. But if I had to boil it down, take your work very seriously, but don't take yourself too seriously. Work harder than everyone else and never complain about it. Don't go to bed if you're not proud of the product of your day stay awake until you are.
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That's a horrible thought. I guess cheese or wine. I think I might be too depressed to eat if I had to eat only one thing for the rest of my life.
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I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month with Isaboo at our home in the Adirondacks to relax and recharge.
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When you really want to show some love, keep the flowers and say it with spaghetti.
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I did 30 Minute Meals for five years on local television, and I earned nothing the first two years. Then I earned $50 a segment. I spent more than that on gas and groceries, but I really enjoyed making the show and I loved going to a viewer's house each week. I knew I enjoyed it, so I stuck with it even though it cost me.
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I used to say I would never run unless I was being chased by someone with a gun. Now I'm a little obsessed with it!
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My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!
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I like feeling like an ox at the end of the day. I like working hard.
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Food was always a conduit in our family for storytelling, and it was a way for us to keep in touch and remember things. We're people that use food to keep each other together and to always cheer us up and make all of our days better.
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I started running 3 miles every morning after throat surgery to remove a cyst last year. The gym used to be my adversary. But that has all changed. Now, I look forward to it every morning.
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Be real. Make connections with people. Look them in the eye. Tell them how you feel. Don't be afraid to say what you mean. When you let go of the stuff you hold inside, you'll be amazed at what comes back to you.
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Whatever it is that you're successful at, that has to be the No. 1 goal. In my case, it's accessibility. So all of my products have to be usable, accessible, affordable.
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You know, food is such - it's a hug for people.
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Since I never get on a scale, I have no idea how much weight I've lost!
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I have learned how to breathe, to use my cords differently. I had been tilting my head in a way when I talked that wasn't good for my throat. I've been working on all of that, and it seems to be helping.
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It's continuously humbling to work hard, you know? As long as you've got a good work ethic and a sense of humor, I don't think anybody can become too much of an egoist under those circumstances.
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Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
Rachael Ray