Positivity, that's one of the things I try to spread throughout my company and really anyone I come in contact with. Because as you know, life's too short. You got to keep it positive and keep it fun.

Chicago is a lot of my background as a chef.

I spent several years cooking on a line.

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 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.

From the time I was 8 until now, I've been working. My Social Security is looking solid.