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There really is a camaraderie among chefs and a willingness to help out whenever we can.

I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun.

I love to cook for people. It's my honor, honestly. It's what I have to give.

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

As chefs, we cook to please people, to nourish people.

I think all chefs who pursue great flavor have good ethics.

A great chef is an artist that I truly respect.