Ina Garten

It was like I was on a cruise ship. I was the chef. And we didn't have a table for 20 people, so there were chairs in the living room that were just in a big circle, and everybody had a plate and an omelet on their lap, but not at the same time.

I think I was so busy making omelets, I didn't even think about it until afterwards. And I knew it was a quiet party. And with 20 people, you can't connect with them. Mm-hmm.

I think I was so busy making omelets, I didn't even think about it until afterwards. And I knew it was a quiet party. And with 20 people, you can't connect with them. Mm-hmm.

I think by the time Jeffrey and I got to Washington, I had been to France, and I was really interested in the food. And I started working my way through Julia Child's Mastering the Art of French Cooking. And so my first parties were very elaborate affairs. You know, they were fancy. It was fancy food. And so I picked the most complicated things. Which is how I taught myself how to cook.

I think by the time Jeffrey and I got to Washington, I had been to France, and I was really interested in the food. And I started working my way through Julia Child's Mastering the Art of French Cooking. And so my first parties were very elaborate affairs. You know, they were fancy. It was fancy food. And so I picked the most complicated things. Which is how I taught myself how to cook.

So I'm glad I did. And then one day we were invited to somebody's house for dinner. It was a guy. And I said to Jeffrey, oh, this is going to be a disaster because no men cooked in the 70s. I mean, they just didn't. And we went there and he served a simple filet of beef that was roasted, simple vegetables. It was an absolutely simple, elegant meal. And I remember thinking to myself, this is it.

So I'm glad I did. And then one day we were invited to somebody's house for dinner. It was a guy. And I said to Jeffrey, oh, this is going to be a disaster because no men cooked in the 70s. I mean, they just didn't. And we went there and he served a simple filet of beef that was roasted, simple vegetables. It was an absolutely simple, elegant meal. And I remember thinking to myself, this is it.

Everybody had a wonderful time. His hair wasn't on fire. He wasn't cooking from Julia Child. He wasn't making some elaborate thing. And at that moment, I decided to change how I cook. And so the thing that I expected to be a disastrous dinner turned out to be a lesson I'll never forget.

Everybody had a wonderful time. His hair wasn't on fire. He wasn't cooking from Julia Child. He wasn't making some elaborate thing. And at that moment, I decided to change how I cook. And so the thing that I expected to be a disastrous dinner turned out to be a lesson I'll never forget.

And the simpler the meal is, the more fun everybody has. The irony is it's not about impressing your guests with a great dinner. It's about making a dinner that's perfectly delicious, that allows everybody to have a good time together.

And the simpler the meal is, the more fun everybody has. The irony is it's not about impressing your guests with a great dinner. It's about making a dinner that's perfectly delicious, that allows everybody to have a good time together.

So I was interviewing Frank Bruni, who I just adore, and I said to him, what's the key to a great restaurant? And he said, the most important detail is how you greet it at the door. And I thought, that's exactly true of parties. Because once you feel like you're welcome, you're always going to feel good.

So I was interviewing Frank Bruni, who I just adore, and I said to him, what's the key to a great restaurant? And he said, the most important detail is how you greet it at the door. And I thought, that's exactly true of parties. Because once you feel like you're welcome, you're always going to feel good.

Well, first I think about who I want to see, but I also think about who would like to see each other. So people who know each other that don't see each other or who would enjoy each other's company. Jeffrey and I pretty much choreograph each dinner party. You sit there and you talk about it. You think about it ahead of time. We totally think about it.

Well, first I think about who I want to see, but I also think about who would like to see each other. So people who know each other that don't see each other or who would enjoy each other's company. Jeffrey and I pretty much choreograph each dinner party. You sit there and you talk about it. You think about it ahead of time. We totally think about it.

And we think about how the party is seated, which is really important. So inevitably in a group of six people around a round table is my ideal dinner party. And inevitably some people are extroverts and some people are introverts. So some people are more talkative than others. So if you think about six people around a dinner table...

And we think about how the party is seated, which is really important. So inevitably in a group of six people around a round table is my ideal dinner party. And inevitably some people are extroverts and some people are introverts. So some people are more talkative than others. So if you think about six people around a dinner table...

I always put the most talkative people opposite each other and the least talkative people opposite each other in the other quadrant. So that if you put the talkative people next to each other, that's where the party's going to be. And then people can listen that want to listen and people can talk that want to talk.

I always put the most talkative people opposite each other and the least talkative people opposite each other in the other quadrant. So that if you put the talkative people next to each other, that's where the party's going to be. And then people can listen that want to listen and people can talk that want to talk.

And you'd be shocked how too big a table or two people on the same side of the table that are talking can just wreck a perfectly good dinner party.