Mushrooms Can Be Very Fancy.

When I Was 26, 27 Years Old I Was Running A Kitchen In New York, And I Was A Raving Lunatic. The Older You Get, You Figure Out You Don't Need To Do That. You Realize At A Certain Point, There's A Certain Gravity To What You Say And What You Do. If That's Not Enough, All The Yelling In The World Is Not Going To Matter.

A Couple Of Months Ago, I Was Down In Florida For The Food And Wine Festival. And This Journalist Grabbed Me And Said, 'how Does It Feel To Be A Tv Guy? You're No Longer In The Restaurant Business.' And I Laughed. I Asked Him, 'how Long Do You Think It Takes Me To Do A Season?' He Said, 'well, 200 Days.' And I Was Like, '200 Days? Try 20!'

Every Season We Try To Do Something New. And Not For Gimmicks. We Feel The Show Has To Evolve And Keep Changing.

I Can't Deliver Lines, But I Can Talk About Food All Night Long.

Many Of Them Have Accomplished A Lot Before They Ever Get To 'top Chef' Although They're Not Well Known. The Show Just Provides Them With A Platform. There's Just One Winner And On Some Seasons You Can Get Numerous Chefs That Are Really Good. Even If They Don't Win, They're All Talented.