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.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

I dropped out of high school. I really had no interest in doing any school work whatsoever.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.