I don't have a long family history of good cooks in my family.

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

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.

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

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.

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.