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.

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.

Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.

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.

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 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.