There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.

One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.

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.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

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.

Grilling takes the formality out of entertaining. Everyone wants to get involved.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.