I Call All Chefs Cooks. They're All

Every Chef Should Have An Understanding Of Pastries Or Desserts.

Im Not A Fan Of Grilling Meat, Since That Tends To Dry It Out, And I Find Grill Marks Leave A Bitter Taste. A Good Steak House Will Offer Different Options For Preparation, And I Would Ask Them To Broil Or Pan-roast The Steak And Finish It With Butter. It Ends Up A Dark Chocolate Color And Stays Very Juicy.

A Lot Of Professions Happen To Be Male-dominated Because Women Drop Out At A Certain Point. It's Unfortunate.

Every Season We Try To Do Something New. And Not For Gimmicks. We Feel The Show Has To Evolve And Keep Changing.

As A Chef, I Had Started Working With Groups Like Share Our Strength And Various Local Food Banks In New York, Raising Money For Hunger-related Issues. And Not Only Me, But The Entire Restaurant Industry Has Been Very Focused On This Issue.