What does Curtis Stone love most about his job?
I get out of bed every morning excited to go to work. I just love food and all of its different ways. It’s a challenging industry. In many respects, you’re only as good as the last meal you served, the last book you wrote or the last TV show you hosted. I constantly feel like I’ve got to get out of bed to prove myself again. I love that challenge and that fast-paced energy that the business brings. As we embarked on opening the 25-seat restaurant Maude in February 2014, you get so excited about cooking the food, but you’re also the product manager, the designer, the person that has to fix the problems as they come across, the human resources manager as you employ all the staff, and all of these different elements. It’s all fun. It’s been a nice journey.