I spent several years cooking on a line.

I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home.

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.

I studied cooking in Spain after college.

There a great ethnic cuisine available to you in Chicago.