I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

I don't think there's anything wrong with a hot dog or other convenience foods, as long as they're balanced with fresh vegetables. It's hard to ignore 95 percent of the grocery store.

The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance

My wife and I love to host wine and cheese parties. They are simple and elegant and you don't have to put a lot of effort and time into it.

It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.

Fruit often ends up rotting in the crisper drawer. Well, that's the wrong place to put it. Out of sight, out of mind. The kids all know where the junk-food shelf is. Make the fruit that easy to get to. Put a big huge bowl of fruit on the counter.