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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.

I have the restaurant, too. I serve Southwest, barbecue.

My last meal? The food would be much less significant than the company.

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

The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.

A lot of restaurants serve good food, but they don't have very good service.

A lot of business can be accomplished in the state dinners.

Mel's Diner in L.A. - they are my favorite hamburgers. I could eat there every day. They are ridiculous.

It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.

If we had to pose for every single person at the Eat & Greets, we wouldn't get to speak to anyone that's there, and we definitely wouldn't get to serve them food.