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

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

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

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.

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'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.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.