One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.

America has undergone a total food and wine revolution.

I want to help build their basic food terminology.

Prep things in advance so that you don't have to cook everything at the last moment.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

The food could taste amazing; however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.