I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person who might be intimidated. I try hard particularly with wine to make it not intimidating. It's sort of a teaching job.
I am but one member of a vast team made up of many organizations officials thousands of scientists and millions of farmers - mostly small and humble - who for many years have been fighting a quiet oftentimes losing war on the food production front.
