For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

• My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
• Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
• I want to go to college and go back to Georgetown. It's a really cool place.
• 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.
• For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
• I can't be on the cheeseburger diet all the time.
• My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
• Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.
• If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.
• For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.