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.

I just live life on my own terms. And I smile a lot.

It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

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.

Today's food trucks are far from cheap eats on wheels, there are some seriously gourmet offerings on four wheels.