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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.

If you're not the one cooking, stay out of the way and compliment the chef.

I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.

I can't cook, but I have a nice book of menus... and I can plate and set the table.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

First of all, I can't really claim to be a great chef.

I'm a big guy, but I'm really simple with the food. I'll hit the In-N-Out or just the regular buffets.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.