The impression that is out there about me is that I'm really hard-nosed, but the people who really know me, know that I am a soft touch.

The military taught me discipline, how to problem solve, teamwork and loyalty, a perfect parallel to the kitchen. If we could take that and bottle it, it would be a amazing thing.

The children don't choose to be in the business, but the harming and long-term effects through arguments, divorce and conflicts over the financial issues in a business are huge.

I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.

The culture of chefs is a melting pot, and I always say this - if we could put all the heads of state around a table, each representing their food culture, and then each take one bite of the other's and pass it to the right, and then explain the ideals and culture around those bites, our world problems would be easier to solve.

Every meal should end with something sweet. Maybe it's jelly on toast at breakfast, or a small piece of chocolate at dinner - but it always helps my brain bring a close to the meal.

I had written two cookbooks, and they had done well, but I wanted to move to fitness, because it's big with me.