I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

The kids now, on "Junior," we educate the parents and it's quite a fascinating turnaround. You can just see the parents thinking, "S - , 10 years ago I was eating so bad, and now I'm seeing it through the eyes of my kids at 9, 10 years of age." There is an upside to that side of reality TV. It's not all negative.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

I hid myself in food.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

My father was a swim teacher. We used to swim before school, swim after school.