I think you can tell the food is close to my heart, too, because I'm doing what I do best.

I had a very tough childhood. I came here from Italy in the '70s and didn't speak a word of English, so the kids at school tormented me. Truly, it was horrifying the names they called me, and the teachers never really did a thing to stop it.

Everything in moderation.

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.

It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.

I keep my skin - especially on my face and neck - out of the sun. My brother died of melanoma eight years ago, and I've got SPF on all the time, 24-7. It makes you realize, the sun is a wonderful thing, but it can be a very devastating thing. So sunscreen is key, and a lot of laughter, too.

My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.