I think the most effective way to run a kitchen is to teach, not to just yell.

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

I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this.

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.

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

When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don't need to do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.