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I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.

My father was a chef but hadn't owned his own business. I didn't like that. In my heart of hearts, I knew I wanted to be in business.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I ended up wanting to be a cook and hold my own in a restaurant.

I was a very good cook, and I knew I could build a business.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

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 always had a fantasy of being a chef, because I like kitchen life.