The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.

It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.

I've leased the apartment; my partner is going to come out here. But we're keeping our house in Chicago because real estate is a really good investment and also because it is just crammed with full of stuff!

Well, we don't take money from people and then show the product. It has to be a product that we like anyway, and that's true for all five of us, which is one of the really nice things about the way we make the show.

I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.

A friend told me about the casting notice for 'Queer Eye.' I was in Chicago and I had a contract with 'Esquire' magazine, so had been coming to New York City regularly and thought I'd catch a cheap flight, crash on a friend's sofa and do this hilarious audition that I had no chance of winning.

What I bring to the table is a huge enthusiasm and love for this stuff.