When people pile seven things onto one burger, it drives me nuts!

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.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

When people pile seven things onto one burger, it drives me nuts!

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

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.