The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

In the restaurant it's much more serious.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.