I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

You can't fake being able to cook well.

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.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

Like baseball, food will never go out of style; we will always need to eat and we will always find it entertaining. I think of food TV this way - all the fun and none of the calories.

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.