How Have Their Cuisines Evolved?

Bayless describes his current food as being “much more confident” than the food he cooked when he first opened Frontera Grill. “Now I’m much more willing to really listen to my own heart and do what I know is right. This is in spite of the fact that with every issue of Art Culinaire I get, I go into some immediate panic or depression because I can’t cook food that looks like that. I usually can come out of it very quickly and say, ‘You know, my food is the food that really satisfies me.’ And I’m thankful that other people react to it and can relate to it and seem to really like it, too—that it doesn’t have to be all that fancy, fussy stuff to be good.