Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

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

Today, when I hire, I look for people who want to be trained and molded.

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

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

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