I Have Very Good Knife Skills. I

I Think The Most Effective Way To Run A Kitchen Is To Teach, Not To Just Yell.

In New York, I'll Walk Down The Street And Someone Will Say, 'nice Show,' And That's It. If I'm At A Food Festival, It's Open Season.

I'd Like To See 'top Chef: Amateur'. Sometimes We Have An Amateur Chef On The Show And They Just Can't Cut It Against The Pros But There Are Some Great Stories There.

Too Often, Chefs Just Want To Experiment - They Want To Use Liquid Nitrogen Before They Know How To Use Heat.

A Couple Of Months Ago, I Was Down In Florida For The Food And Wine Festival. And This Journalist Grabbed Me And Said, 'how Does It Feel To Be A Tv Guy? You're No Longer In The Restaurant Business.' And I Laughed. I Asked Him, 'how Long Do You Think It Takes Me To Do A Season?' He Said, 'well, 200 Days.' And I Was Like, '200 Days? Try 20!'