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.

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.

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.

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 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.

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.

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