The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.

When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.

Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.

It's more intimate. Food can connect people in a forever sort of way.

The holidays stress people out so much. I suggest you keep it simple and try to have as much fun as you can.

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.