I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

I hate okra and grated mountain yam for the same reason. They're both slimy.

Every chef should have an understanding of pastries or desserts.

I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.