There's not a single chef I know of that does not think about the politics of the food they're serving.

I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there will be good things in my future!

First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed - it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.

You know, I lose patience really easily; I'd rather shop in the grocery store than in the department store. I can pick an apple like nobody's business.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

Always wear sunscreen and wash your makeup off at night.

You can't fake being able to cook well.