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

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.

Locally produced foods - defined as those harvested within a 100-mile radius of one's home - have a lesser impact on the environment because of the decreased need for transportation from source to consumer.

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.

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

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

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.