Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.

As the competition goes further along, you start to see who's rising and who's falling.

I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.