I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

Today, when I hire, I look for people who want to be trained and molded.

Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

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

In those days, the main requirement to be on the Food Network was being able to get there by subway.

A grill is just a source of heat. Just like a stove, it is very user-friendly.