I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.

Nothing goes perfectly, especially when you're opening a restaurant.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.