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

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.

One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

I dropped out of high school. I really had no interest in doing any school work whatsoever.

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

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.