We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore.

I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.