I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

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.

I want to go to college and go back to Georgetown. It's a really cool place.

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 think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."

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

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