I am what I am. A fighter.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

The secret is to make sure the business is running to perfection, with or without me.

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

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.