When you love the competition, the opportunity to achieve at simple but challenging games, some people are really into it, and I'm one of them.
I'm like anybody else. You get enough, you can get beat up. You can get hurt. You can get frustrated. You can get demoralized.
The men and women in the Armed Forces, that's what I always think about and what I teach my kids about. We're getting ready to sit down at the table and have Thanksgiving, and there's people that are not with their families.
People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us.
People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.
I really felt that I had accomplished my goals in life. My first passion has always been to be a restaurateur, a good husband and father, and to provide for my family.
I'm grateful for my whole family, but my dad is like Obi-Wan Kenobi, Superman, and Evel Knievel all at one time. I can think I have it all figured out, and he'll say, 'But did you look at that side of it?' He shows me just how much more there is than what appears to be.
One of my good buddies is Marcel Reece with the Raiders. He's a big 'Triple-D' fan; he's a big food fan.
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.
I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it.
I think there's a misconception that I eat everything. The one or two bites that you see me take, that's it.
Why can't we have a concert with food? Your typical cooking demonstration, there's just no enthusiasm. There's no energy behind it. I said, 'What if we take a cooking demonstration and fortify it with a lot of good music? ... Drive it to the next level?'
The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.
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.
I specifically left the corporate world so I could wear T-shirts, blue jeans, and honestly, I always wanted to be my own boss.
The No. 1 thing I hear from people when I meet them in the airport is, 'Oh my gosh, you're just like you are on TV.' Well, I'm not an actor. I don't think anyone could figure out how to be this weird.
I'm in a very unique position in that I got to participate in the Food Network by contest. That's long gone, being voted on, but I don't forget where it came from, and I don't forget the people who worked to put me here.
I'm a collector, so I've got all kinds of sunglasses. I'd say I've got about a buck ten, buck twenty.
Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
The wok is one of my favorite things to work with when I'm camping.
The wok is one of my favorite things to work with when I'm camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
I never try and do the same show, ever. The audience controls the dynamic of the shows. Sometimes they listen, and sometimes they ask a million questions.
If it tastes really good, and it's funky, it's funkalicous. If the guy making it is funky, he's funkintacious.
With messy food, or foods with a lot of sauce, you do 'The Hunch.' I learned it in Philly, watching the dudes in suits eat cheesesteaks. You keep your elbows above your hands because if you don't, the grease runs down your sleeve to your elbow.
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.
Kids love food. It's about putting materials out there that get kids thinking about food -- to get kids interacting about food. It's about simple things, like kids thinking about pasta -- getting kids to work with food.
I look at a basketball laying on the ground, and it makes me think of something. Popcorn ball. How 'bout a spicy popcorn ball? That is how my mind is always working.
Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily.
The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he's a really cool dude. He's got a lot of flavor.
I never knew I would go this far, but I was told by people it wouldn't happen, and now I own four restaurants, and I have one of the best shows on the Food Network. I'm living in the Super Bowl of food.
When I was 13, I opened my own business called The Awesome Pretzel Company, and my dad helped me build a pretzel cart.
My first words were always about food -- I grew up in northern California, and when I was 10 years old, I had my own pretzel cart business.
When someone is dying, there is nothing you really can do, it's a horrible situation, and... you just have to get through it.
I've always been an eccentric, a rocker at heart. I can't play the guitar, but I can play the griddle.
My sister and I cooked a lot together; my sister was a very healthy vegetarian. She was always a real good teacher for me about organics, recycling, composting -whenever you hear me talk about it, it's usually because of my sister's influence.
I take everything very seriously, but I also take it lighthearted to recognize that you can't control it.
I did a big thing with Ritz Crackers -- great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!
I really believe you've gotta put the power in the people. They're the ones who are gonna make the experience.
The last thing I'm gonna do is, 'This is dynamite!' That's not my gig, man. I love the mom-and-pop joints. I love giving them recognition, but I'm not gonna blow smoke. We walked out of locations; we've changed locations.
I have three wood-fired ovens... I have one at my house, one at my ranch, one on the trailer that I use for charity events.
I've been using the same hair wax for as long as I can remember. I'm not a gel guy, I'm not a perfume guy, not really into any of that.
I am the worst at the grocery store. It turns into three carts. It turns into, 'Oh did you see the truffle cheese? We've got to get the truffle cheese!'
We're getting ready to sit down at the table and have Thanksgiving, and there's people that are not with their families. There are people that are in dangerous areas, putting their lives on the line to keep our country free, and I think that's something we should all celebrate every day.
One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.
It's football all day on Sunday. I wish we had football every day; that would make me way happier. Why can't we have that? You've got all these teams! Why can't we just play a Monday game, a Tuesday game, a Wednesday game?
I say to folks all the time, 'Watch what you're eating. You don't have to eat it all. Make conscious choices. It doesn't mean you have to starve yourself and eat carrots all day.' Have an awareness.
Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.
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.
You have to be confident in who you are and what you're doing. Of course, you try to evolve. I would never tell you, 'Today is the best I will ever be.' I'm always trying to be a better chef, a better dad, a better person.
After a show, people say, 'I bet you want to just sit back and relax.' No way. First thing I want to do when I'm home is cook.
I love to exercise. I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.
I have my own boat, but when I first thought about taking a cruise, I thought, 'You're going to trap me on a boat, and I'm going to walk in circles and go crazy,' but it's awesome.
I tell anyone who will listen to me: On a cruise, you can be with all these people, or you can be by yourself. You can find tranquility, you can find party, you can find new friends. I'm a cruise convert.
My spiked hair goes back about 15 years ago. I had long, curly rocker hair then. The woman who cuts my hair thought I needed a new style, so I let her surprise me. I flipped when I first saw it, but I soon realized the look was really me. I've always been a little crazy.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
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.
Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking -- that's working!
If you slow it down, eat in courses, your body, mind, stomach will catch up with this full feeling and you won't eat as much.
There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues -- a coal, gas and smoker -- so I can experiment a lot.
There are races and then there are races. And without a doubt, the Indy 500 is the race that I've always wanted to attend. And now, to be driving the Corvette Pace Car... this is going to be unbelievable.
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.
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 am just a regular dude who happened to make it. That's all I am, man. Maybe I was preparing myself in some lifetime to become this person, but I never thought I'd have every rocket shooting off at one time.
I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.
Growing up in Northern California, I've only seen snow at Christmas maybe twice in my life! I was always jealous of my cousins on the East Coast with their white Christmases.
I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.
There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.
I was always a kid trying to make a buck. I borrowed a dollar from my dad, went to the penny candy store, bought a dollar's worth of candy, set up my booth, and sold candy for five cents apiece. Ate half my inventory, made $2.50, gave my dad back his dollar.
Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.
Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
When I was 12, we began hosting exchange students from Norway, Sweden, Japan and Spain. I soon realized there was a whole world out there. I was determined to spend my sophomore year in high school abroad. My school taught only Spanish, but I wanted to go to France, and I did.
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.
I eat healthier than you think. I eat grains and vegetables when I'm home -- and I eat in courses. My wife, Lori, thinks it's because I don't want foods to touch. That's not it. If you eat courses, you slow down your meal and eat less. It's a trick I picked up in France as a kid.
At first, people think about vegetarian food like, 'Here's some veggies. Here's some pasta.' But there's so much more you can do in the vegetarian and vegan world.
I always tell my family -- and they laugh about it -- but someday, I will write a vegetarian book. My cousin, who's a big vegetarian, tells me flat out, 'You're my favorite vegetarian chef.'
I was raised with hippie parents, so I get down with the positive. I don't pay attention to the negative.
If you've really got a problem with me, and you came and told me you had a problem with me, I'd be interested to listen to you. But if you're just some loser that sits there and hammers away on some blog form or whatever, I don't have time for that. Why even worry about it?
Anybody that pays attention to hate really is wasting their time. I don't subscribe. I don't buy in.
Get off the beaten path... If you want to find those mom-and-pop joints, those funky little places, just ask around.
I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.
My parents were all into macrobiotic cooking and natural cooking, and my sister was a vegetarian. I wasn't down with that.
There's been quite a few conversations between me and my wife; she'd like to see my hair brown again. So who knows what will happen.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.
My stay-married secret would probably be exercising good communication, not when you have to but all the time. I think if you do that, you kinda just cleanse the situations, so there's not build up. I think that's probably the best way to do it.
I don't know what singers feel like when they make a song and people clap along and love it, but when people walk up to me and say the food was outstanding, that's what it is all about. I cook because I like to make people happy.
I'm a big fan of doing 'Triple D.' But I don't want to do it forever, don't get me wrong! Travel away from my family, are you crazy? But do you know what it does for these mom-and-pop restaurant joints? It changes their lives forever. I mean, their businesses will never be the same.
Kids want to saute, to cut the pizza, to see how the ingredients come together. If you let them do the fun stuff, they'll develop skills and interests that will stay with them forever.
My restaurant, Tex Wasabi's, we have a whole 'Minute to Win It' challenge going on on Sundays already. The show hasn't even aired and they're already doing challenges where people are coming and participating. I think it's going to take over.