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

There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.

I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.

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.

I wanted to share my life story and honor my roots. I am very proud of my family and mother.

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