Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.

A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'

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.

A steak needs fat to taste great.

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

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

'Chef' doesn't mean that you're the best cook, it simply means 'boss.'