As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

I can't deal with a lot of spice but I have to eat it. I pay the price - I'm on medication for heartburn, so that's how I deal with it.

I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality.

You have to know the classics if you want to cook modern food.

Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing.

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.

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.