I can now focus on a huge audience through TV, books, cookware and foods.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

Talking up a storm about food is so easy for me, it's second nature.

At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.

We are offering to the American public a line of delicious Italian-American foods. They will be available through the Internet, shopping networks and national store distribution.