Top Chef Masters winner Rick Bayless explains what he likes about Twitter:
On Twitter, I can do three things: I share photos of what’s going on in the restaurant (behind the scenes as well as finished dishes I’m really excited about); I share photos of cool food (and food-related things) I find outside my restaurant (markets, restaurants, events either in Chicago or away from home), and I answer some of the questions that are posted to my Twitter account.
Because I love being able to more fully open my world to folks through the Twitter portal and because I love being part of the community Twitter can create, I’ve decided to devote 15 or 20 minutes to it each day. That amount of time is typically what I can find while I’m waiting on a meeting to start or waiting for an elevator or drinking a cup of coffee.
Bayless, who is no doubt incredibly busy running three popular restaurants, writing cook books, and creating a television series on regional Mexican food, seems to have endless energy for answering questions of all kinds for people on Twitter. His output is impressive.