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For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.

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 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 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.

After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.