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I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

I love cooking. I'm in the restaurant business.

I'm a creative consultant, whatever that means.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

I am a fantastic cook. It's my great passion.

I'd like to work with John Waters. I grew up in Maryland, so I'm a huge Waters fan.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I'm a freestyle creative entrepreneur. Not a businessman. I like to create ventures in which creativity stands at the centre.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

I'm a professional food eater.