In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

In case you're wondering why Guy Fieri is here, he won a contest.

I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.

If you could learn how to make a perfect lemon tart then you got a story. If you don't feel like that, make a perfect chocolate chip cookie, but have five go-to dishes like that and you can move them around, change them up just a little bit, and always have something in the can.

You have to live life to its full chorizo.

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

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.