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

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

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.

Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.

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

I love the culture of grilling. It creates an atmosphere that is festive but casual.

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