My background is in psychology - that's what my bachelor's degree is from, and my specialization.
Antoni Porowski
There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end.
I will forever be touched by anybody who has a choice to love someone, and they make a decision to.
How I show love has always been through food. That, for me, has been the foundation of how I express gratitude for anybody around me.
My comfort zone is in a kitchen.
I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.
I think the purpose of veganism is an appreciation for plants and veggies and fruit and to just eating cleaner... If you're going to go vegan, then really learn how to be.
I have a very non-existent, dysfunctional relationship with my biological mother.
I love fantasizing about what my next meal is going to be; it's probably my favorite topic of conversation.
I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.
Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.
If I want to hear a voice, Lana Del Rey is very soothing, and I could just listen to her on repeat, but my real go-to that's been very consistent for at least the past ten years is Miles Davis.
I fell in love with The Strokes when I was 20, and I'm 34 now and still listen to them religiously.
Polish people have a wit and sarcasm. They're gentle but still very strong. Like, they love beer, which is traditionally so manly, but they'll put a spoonful of jam in it to sweeten it up. They're this wonderful mix of hard and soft.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
Learn how to treat your vegetables with the love and kindness that they deserve.
I was raised in Montreal, which is very multicultural, very liberal. Then I moved to New York.
I'm a big, big, big Oasis fan.
I am not as knowledgeable about the struggle for gay rights, for our history, the way some of my castmates or other gay men I know are.
Part of the intro to life in the public eye is, you get a bit of attention from fashion designers.
Jicama, which is one of my favorite things in the summer, looks like a really horrendous root vegetable, which it is - it's like a hybrid of a potato and an apple, but you can eat it raw.
I can't do too much of one thing, or I get very distracted.
I love all dogs; I really do.
My favorite book growing up was 'The Little Prince.'
Food can offer a moment of pure emotional pleasure in an otherwise hard and difficult world.
I don't have the biggest sweet tooth, but I do have one in the morning.
My father is Polish, and at 68, he still wears a Speedo to the beach, and he wears regular briefs - so did his father. That was my upbringing.
I love a good yoga class. I like to switch it up.
I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.
My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.
I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.
For the most part, it was never assumed that I was gay, and I've had people be sort of surprised that I was gay or act apologetic like they didn't know, which would just make me really uncomfortable. And I never had shame for it, but I never felt like introducing myself as, 'I'm Antoni. I'm gay. How are you?'
I was a pretty damn good waiter.
As proud as I am of being Polish-Canadian, sometimes I'm so jealous I wasn't born Italian.
I'd lived in West Virginia on and off for four to five years growing up. I'm familiar with Bible Belt, with Appalachia, 'Hillbilly Elegy.'
I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?'
I do plenty of workouts - HIIT, spinning classes, Pilates, yoga.
On 'Queer Eye' I come in with what I know, and I try to parlay that into lessons for our 'heroes.' But that's really listening to what they need. Sometimes it's a little more ambitious. Sometimes it's very simplistic. But it's got to be something that's condensed into a short amount of time.
Eggplants are finicky, complicated, and often misunderstood. If you know how to treat one well, then it shows that you have know-how and dedication.
My biggest nightmare is that something doesn't have enough salt.
Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.
I love fishy anchovies and sardines and that kind of stuff.
I don't get to do quiet time.
Rock music as a whole was terrible in the early 2000s.
Some people want to define themselves, and they should, as it's part of their identity. For me personally, I've never really had a label for myself.
I still think it's weird that people are interested in what I like and what I represent.
I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.
After the passing of my personal hero, Anthony Bourdain, I've been reflecting a lot on his influence on food culture. He made street food from around the world, that most of us have never heard of, accessible.
What I've learned is that living in public life... it's impossible to have everybody like you. No matter what you do.
