I'm not a TV guy. I'm a restaurant chef and a businessman.

What I go for in my cooking is sinful, bold and real.

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.

You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.

I had a fierce curiosity about this food thing.