I believe that if you have good organizational skills, then creativity can come out of that, but it's hard to be really creative when everything is a mess. And in a restaurant, organizational skills are imperative.

Organizing ahead of time makes the work more enjoyable.

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.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

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.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

My mom was a great cook so I always wanted to eat and make stuff. I did cooking in 4-H but it wasn't until I was out of college that I decided I wanted to make this my career.