In New York, I'll Walk Down The

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!'

One Of The First Jobs I Ever Had Was Opening Clams In A Seafood Restaurant, So I'm Pretty Quick At It.

I Can't Deal With A Lot Of Spice But I Have To Eat It. I Pay The Price - I'm On Medication For Heartburn, So That's How I Deal With It.

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.

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