What will always remain is love, passion and family time.

I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.

I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood they'll consume it they'll have. Some friends of mine are trying to do these rooftop farms in Brooklyn, and I love that idea. As long as they're using clean water and real soil and creating delicious things by the sun, then brilliant.

Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

The perfect recipe for a margarita is 2 ounces tequila, 2 ounces fresh lime juice, 1 ounce Cointreau, and a tiny splash of some kind of an agave or orange juice.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.