I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.

I went in saying I wanted to be the food guy.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

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.

My place in Chicago is a 105 year old house, but I really like contemporary spaces too, so it's refreshing and fun to be in a space where you can do contemporary things.

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