I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

Breakfast is the best time for me to figure out what my kids are doing. Right after you wake them up at breakfast, you pepper them with questions. You can get in there because they're not protecting what they thought was cool: "What happened yesterday?" "Oh, Matthew stole my book and ran away and it was really annoying..." That wouldn't happen after lunch, because their defenses are up. In the morning, if you lull them into a comfortable place, you get more honesty, and that's without being a detective.

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.

The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

I'm pretty confident that the seafood from the Northeastern Atlantic is one of the most delicious and unique in the country, so that we can represent that in a way that the Italians like to represent things.

Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.