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How would you describe your culinary vision or philosophy?

I believe the cuisines of the world should be accessible to cooks of every ability. To further this aim, I start with foods that most Americans are familiar with and add elements from other cuisines and cultures, along with bits and pieces of classical technique. The comment I seek most to hear is, "Oh - that looks easy. I can do that."

You have a background in business and as a professional journalist. What made you decide to pursue a career in the culinary arts?

The business world and my journalism career afforded me many opportunities to travel. My visits to new cities and foreign countries exposed me to so many new and different foods. So it was fun and it became a natural inclination to be a "gourmand," so to speak.

With the advent of the "theater kitchen" in restaurants during the 1980s, a whole new world opened up to me, as I was able to see some very talented chefs work their culinary magic. I knew I could have the ultimate creative outlet (and the luxury of instant feedback) by taking up cooking, first as a "hobbyist."

I started taking culinary courses at night on a whim, when a community college in Indianapolis mass-mailed a course catalog. I got such a great feeling of satisfaction in culinary school. At the same time, my day job was becoming increasingly frustrating and not much fun. The decision, then, was an easy one.

How important is a formal education for anyone wanting to enter the culinary industry?

There are scores of very talented culinary professionals with little or no formal culinary education. If you have a natural talent, that's great. But I also am committed to lifelong learning and whether that takes place in a classroom or in a colleague's kitchen, listening to someone on the radio or watching one of the many quality food-focused television programs, I am always interested in learning at least one new thing every day.

That being said, I think it is important to have a solid foundation in general education before pursuing a culinary education. Math and writing skills are critical assets that one must bring to their culinary practice.

From a creative standpoint, which do you find most rewarding: catering large parties, small groups or in-home personal chef services?

I find the private dinner party to be the most rewarding creative outlet for me. I specialize in such parties -- from two to 20 persons -- and after consulting with my clients, I really enjoy putting together unusual menus of between five and six courses (as well as wine pairings for most of the courses). My goal is to surprise and delight all of my clients' guests.

But I must add that because we tape 10 episodes of Kitchen Guy during each production session, I relish the challenge of picking recipes, experimenting with them and then deconstructing each one so as to make it all look so easy.

Is there a single ethnic cuisine you find especially fascinating, and if so, why?

Omnivore that I am, it would be hard for me to pick one ethnic cuisine as a favorite. Right now I am experimenting with several regional Asian cuisines, including Thai, Vietnamese, and Indian. It's interesting for me to see the subtle and not-so-subtle influences of the old colonial empires mixed with local foods.

I will usually add an "American element" to these and that's why I call my style of cooking, "Ethnic American." (By the way, I stole that phrase from Chef Susan Goss in Chicago, someone whose food style I really admire.)

How do you think food television has changed or impacted American households over the past decade?

I remember when cooking programs were pretty much confined to public television on Saturday mornings. But what Food Network has done over the past 20 or so years has had a profound impact on so many of us.

The job of chef went from being sweaty, mostly thankless and anonymous work to being elevated to a desirable profession with great status. The creation of the "celebrity chef" is another resulting phenomenon.

And there are scores of men and women like me doing our things on local television stations because food has become an important and bankable entertainment commodity.

I think that's a good thing. The more that people are curious about food and the more they become acquainted with genuinely good food and cuisines that may be unfamiliar, the better it is for all of us.

Helping others learn to cook is obviously important to you. What's the most important culinary skill you want your students to master?

Knife skills certainly are critical, but I think the most important skill is to develop a true understanding about seasoning properly and layering flavors. To me, this is the key to culinary success.

In your opinion, what is the first cookbook every new home cook should buy?

I am an unabashed fan of Mark Bittman. His book, How to Cook Everything, has saved my butt on more than one occasion! If I had only one to choose, I'd put that one in everyone's kitchen.

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Kitchen Guy's Potato Pancakes

Here's what you need:
4 large Russet potatoes, peeled, set in water
1 small onion, peeled
2 teaspoon baking powder
1/2 cup flour
1 cup applesauce
1 cup sour cream
Caviar and chives (optional)
canola oil for frying

Here's how to make it:
Grate the potatoes and onion into a bowl, then place them in a strainer over another bowl so that most of the water drains out. (Or you can place them in a clean kitchen towel and squeeze out the water.)

Salt and pepper the mixture and add the baking powder and flour and mix well.

In a large frying pan, heat the oil to frying temperature, about 360°F.

Using a large spoon, drop the batter into the oil, forming pancakes, frying them until they are golden brown. Turn only once, frying again until golden on the second side, then remove to paper towels to drain. Keep the pancakes warm in the oven.

Serve the pancakes with plenty of applesauce and sour cream. Alternatively, make a "Napolean" by stacking the pancakes thusly: Pancake, topped with sour cream, pancake, topped with applesauce, pancake, topped with a dollop of sour cream and caviar on top. Garnish with chives.

Visit Chef Gray's website for recipes, cooking techniques & more: http://kitchenguy.biz/