From a great restaurant to a B-minus player can happen in six weeks.

If neither of the two parties are happy, then you have a closed restaurant. And if only one of the two groups is happy, you have one that will close. So, to create an opportunity for both the customers and the staff to have a superior experience is my constant struggle.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has moments of brilliance, but also moments of utter catastrophe.