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.

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 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 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.

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

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. 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.