All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

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'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or great theatre, but it's not going to Broadway; it's just a different city.

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.

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