A Grill Is Just A Source Of

One Thing You Don't Want To Do As A Host Is Be Running Around All Evening. Do As Much As You Can Ahead Of Time, So All You Have To Do Is Grill The Main Ingredients.

Take Risks And You'll Get The Payoffs. Learn From Your Mistakes Until You Succeed.

I Was Hired As A Sous-chef At A Restaurant On The Upper East Side. The Chef Liked To Drink - Some Mornings We Would Find Him Sleeping. Two Weeks After Its Opening, I Became The Chef. I Was 20 Years Old, And Way Over My Head. I Had To Hire The Cooks And Do The Menus.

In The End, Your Creativity -- Perhaps Even Your Outrageousness -- Will Determine The Final Result.

I Guess I Fell Into Cooking.