The pace of his life has changed significantly. While Ed is still executive chef at Plein Sud, the Manhattan French brassiere he was hired on at before the show started, he is being pulled in a lot of different directions. “There are a lot of opportunities, interviews, events, and people wanting to know if I can cook for them,” Ed said. He also talked about the difficulty of balancing a personal life with such a hectic schedule. However, if he had it to do all over again, he would. “It has been a long journey, and all the hard work is paying off. I signed up for it,” Ed said.