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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
A grill is just a source of heat. Just like a stove, it is very user-friendly.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace, and they almost never do, set up a table right next to your grill.
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
My feeling is that if you can cook, I can teach you how to do television.
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink, some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
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