I guess I fell into cooking.

I think New York has the most diverse and best quality representation of so many different cuisines at all levels.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.

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

You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.

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