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The food business is very tough, but there's also a lot of love and very giving.

I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting.

In catering, you're always changing; the client is always dictating to you in terms of their wishes.

But my answer to that question would have to be, aside from the obvious, which is the people and the relationships that you garner over a long period of time but the catering. The catering. They're the best. So it's the food.

I don't really cook. There are caterers, and my husband cooks.

It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.

I'm not a caterer. I just have to stay with my creative convictions. At some point, you have to just get past the special-interest groups and do what you're there to do, which is make a movie.

Seeing a catering truck feels like home.

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.

I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.