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

We're adults. We're the ones who should teach the kids what's good to eat. I don't think the government should ever regulate what we eat at home, but we're feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I'd rather feed them better food.

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

A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.

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

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

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!'