I would ride my horse to school.
Get off the beaten path... If you want to find those mom-and-pop joints, those funky little places, just ask around.
I'm a big eater in terms that l love flavor, but I don't like to eat a lot of one thing. I like to eat a little bit.
I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.
It's a life lesson they need to have, a skill everybody needs - to cook.
I don't eat sweets. I'm not a big dessert guy.
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
What do people want? Contact. People want to be able to see you and touch you. Are you real?
I once saw professional soccer up there in Seattle, the Sounders. I went and saw that. I'm not a big soccer fan, but watching a live game is unbelievable. And then I went to Italy and saw a soccer match; it's something everyone should do once. It'll blow your mind.
College students want good eats. They want it to not be super-expensive, but you've got to be eclectic, you've got to have style, and you've got to make real food.
I'm not a religious person by any means.
Did I ever think about TV stardom? I don't watch a lot of TV. I wasn't even aware of the phenomenon of what was going on in food television, what you started with the Food Network.
My parents moved out to California in 1968 from Ohio in a VW station wagon pulling a little trailer. I was 4 months old. They were following the energy out here.
Some people are just born to cook and talk.
Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.
It's OK to make mistakes... Try different things.
I'm a stocky 210 pounds.
I'm a big greens fan. I'm a big vegetable fan. I'm a big whole grains fan. And I exercise a lot. That's how I keep this petite dancer's figure.
I get influence from everybody and everything.
It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.
