PW: You've successfully made a name for yourself in the culinary world because of your amazing cookbooks. Would you consider releasing another one in the future?
CT: I think now, when I think of my books, they're like chapters in time for me. In the first one, everything was very meticulous and thought out, and the recipes took hours, and there were an incredible amount of ingredients. As I started having children, of course, that changed. I wanted to be able to have those same bold flavors but in a more simple way. So definitely, I would love to do another cookbook where it's really simple weeknight meals. I think that's what it's all about for us, things that people can prepare in like 30 minutes or less, but you're still gonna get all those flavors. That's my dream next book. I don't know when it's gonna happen, but that'll definitely be the vibe of it.
PW: What's it like to work on these cookbooks? Is the process always the same?
CT: It's so fun, I love my co-author Adina Sussman. Getting to work with her is so fun. She usually flies in from Israel and lives with me for a couple of months. And we just bounce ideas off each other. And so the process for me is so fun. I think it's just really hard now, because three cookbooks in you've already kind of given away all your secrets, your family recipes and things, and then you kind of go into the niche things like, well, are we going to do something that's healthier, or are we going to do something where it's quicker or less ingredients? So, you kind of find your way to navigate into that.
PW: Do you have a favorite cooking show?
CT: On a daily basis, I pretty much just put Kitchen Nightmares or Bar Rescue on, and it's always just playing because they're so easy and fun to watch. I don't need to really concentrate on what I'm listening to. I'm the biggest Gordon Ramsay fan on the planet, so, Hotel Hell, 24 Hours To Hell & Back, all of it. I love watching food. I think about food all day. But my final answer is Kitchen Nightmares.
PW: Would you consider appearing as a guest judge on a cooking competition show?
CT: I know how hard the industry is. So, Gordon is able to go in, you know, he's a Michelin star chef, so he can be like, 'This is s***, this is garbage.' But it's like, oh, this is their dream and it's failing and they're losing, and you want them to win so badly. So, it'd be hard for me to speak up in that world. I'll leave it to Gordon.
