How did Curtis Stone get into the culinary world?
When I was a little kid, I fell in love with eating. I was a greedy little bugger, and I probably still am. My granny used to make this delicious fudge. When I was four years old, I remember going over to her house and asking her where it was when I opened the fridge. She said, “There’s none there, but we can make it together.” That was probably the first thing I made with her — this sort of sweet, sugary fudge. I still have that memory with me today. I actually named my restaurant, Maude, after her because she taught me so much, both in the food world and outside of it. I think, in so many ways, food is really there to be the conduit of the conversation and the good time that you get to have with people when you’re dining.