[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

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.

[My kids] don't need to cook to keep me happy. It's my job as dad to create opportunities so that they can find their passion. Forget about money, find what you really want to do with your life.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.