Children, if they haven't been introduced to foods by the time they're 3 years old, are afraid of it, as if it would hurt them. They don't really get out of that until they're 6 or 7 - it's a safety mechanism, and you're not going to win.

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.

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.

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.

I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.

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