Stay with what's happening locally. It's really important.

I've had a lot of success; I've had failures, so I learn from the failure.

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.

Push your limit to the absolute extreme.

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.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.