If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

I grill, therefore I am.

When you're touring, you're constantly in motion.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I feel like being on Broadway will convince my mother that my theater degree was worth it.