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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, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

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.

Increasingly, I'm inspired by entrepreneurs who run nonprofit organizations that fund themselves, or for-profit organizations that achieve social missions while turning a profit.

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.

Growing up, my mom had a catering business. I used to help her pretty early on and loved doing it. My mom is an amazing cook, and she helped me cultivate a love for food. She taught me that food can be beautiful. We eat not just for survival, but we survive to eat. It's part of who I am.

Other than my foundation - mentoring programs - everything I do is for money.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

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.