Cooking Is A Subject You Can Never

I Prefer Lump Charcoal Over Briquettes But I Do Use Both For Different Reasons And Different Recipes And Sometimes I Combine Them Both When I Really Want The Woodsy Aroma From The Lump Charcoal And Long, Even Heat From The Briquettes.

When I Go To A Restaurant, I Eat Three-quarters Of The Food In Front Of Me. That Cuts My Calorie Intake By 25 Percent.

I Think A Lot Of Times People Design Restaurants With Flash In Mind. I Think You Should Design Restaurants With Function In Mind. Make Sure It's Functional And Works With What You're Trying To Accomplish. Design Can Come Later.

Don't Try To Be The Next Rachael Ray Or Bobby Flay, We Already Have Those People. We Want Someone Who Is Going To Make Their Own Mark On 'food Network.'

I Don't Have A Long Family History Of Good Cooks In My Family.