I spent several years cooking on a line.

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.

Chicago is a lot of my background as a chef.

There a great ethnic cuisine available to you in Chicago.

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

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

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