Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.

My hair is always a big topic. It is just hair.

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.