I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.

I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.

One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.

As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.

I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.