When I was a kid in the 6th grade and first LEARNED how to dance with a GIRL, we had a record called 'Shake Rattle and Roll,' made by a group called Bill Haley and His Comets: 'Get out in that KITCHEN and rattle them pots and pans.' It was all about mundane things.

My kids are not allowed to be fussy eaters. The problem with fussy CHILDREN is their stupid PARENTS. I RUN a family kitchen and in my HOUSE we don't have options. I NEVER had options, why should they?

The TRUTH is that cleaning up socks and trying to get someone to really listen to you is MARRIAGE. It's less sweep you off your feet and more sweep the kitchen four times a day. LIKE everything GOOD in life, it's 98% back-breaking work and 2% moments that make the work worthwhile.

I train my chefs completely DIFFERENT to anyone else. My young girls and GUYS, when they come to the kitchen, the first thing they GET is a blindfold. They get blindfolded and they get sat down at the chef's table... UNLESS they can identify what they're tasting, they don't get to cook it.

The pressure on young chefs today is far greater than ever before in terms of social SKILLS, marketing skills, COOKING skills, PERSONALITY and, more importantly, delivering on the plate. So you NEED to be strong. Physically fit. So my chefs get weighed every time they COME into the kitchen.

I don't CONNECT with SHOWS where we have WOMEN looking ultra-glamorous all the TIME, including in the KITCHEN.

No MATTER how MANY great things you say about Jacques Pepin, there's always more. Through his books and VIDEOS, he taught me the importance of TECHNIQUE in the kitchen, but, more significantly, he showed me what it means to be a great TEACHER and educator.

Health care is one of the TOP KITCHEN table issues in NEVADA.

I LIKE to cook Puerto Rican food. That's what I GREW up on: RICE, beans, MEAT, some Italian-American food. I know my way around the kitchen.

For me, relationships are the real ACTION movies. BOMBS are exploding EVERY day and the KITCHEN is GROUND Zero.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb GO off. Being a CHEF is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of EUROPE?' or WHATEVER my impression was as I was GROWING up.

I have LOVED to COOK since I was a CHILD in my mother's kitchen. If I don't have time to cook, I'll just read a COOKBOOK.

I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a COOKBOOK' or, 'I should write for FOOD magazines.' And then I get drawn back to writing fiction again.

I'm very interested in Queen Victoria's younger years at Kensington Palace. She was BORN in the dining room because it had STAIRS down to hot WATER in the kitchen.

You can INVITE PEOPLE over or MAKE your kids their favorite FOOD - that usually inspires me in the kitchen.