I love fishy anchovies and sardines and that kind of stuff.

Part of the intro to life in the public eye is, you get a bit of attention from fashion designers.

Jicama, which is one of my favorite things in the summer, looks like a really horrendous root vegetable, which it is - it's like a hybrid of a potato and an apple, but you can eat it raw.

I can't do too much of one thing, or I get very distracted.

I love all dogs; I really do.

My favorite book growing up was 'The Little Prince.'

Food can offer a moment of pure emotional pleasure in an otherwise hard and difficult world.

I don't have the biggest sweet tooth, but I do have one in the morning.

My father is Polish, and at 68, he still wears a Speedo to the beach, and he wears regular briefs - so did his father. That was my upbringing.

I love a good yoga class. I like to switch it up.

I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.

My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.

I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.

For the most part, it was never assumed that I was gay, and I've had people be sort of surprised that I was gay or act apologetic like they didn't know, which would just make me really uncomfortable. And I never had shame for it, but I never felt like introducing myself as, 'I'm Antoni. I'm gay. How are you?'

I was a pretty damn good waiter.

As proud as I am of being Polish-Canadian, sometimes I'm so jealous I wasn't born Italian.

I'd lived in West Virginia on and off for four to five years growing up. I'm familiar with Bible Belt, with Appalachia, 'Hillbilly Elegy.'

I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?'

I do plenty of workouts - HIIT, spinning classes, Pilates, yoga.

On 'Queer Eye' I come in with what I know, and I try to parlay that into lessons for our 'heroes.' But that's really listening to what they need. Sometimes it's a little more ambitious. Sometimes it's very simplistic. But it's got to be something that's condensed into a short amount of time.

Eggplants are finicky, complicated, and often misunderstood. If you know how to treat one well, then it shows that you have know-how and dedication.

My biggest nightmare is that something doesn't have enough salt.

Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.

I love fishy anchovies and sardines and that kind of stuff.

I don't get to do quiet time.

Rock music as a whole was terrible in the early 2000s.

Some people want to define themselves, and they should, as it's part of their identity. For me personally, I've never really had a label for myself.

I still think it's weird that people are interested in what I like and what I represent.

I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.

After the passing of my personal hero, Anthony Bourdain, I've been reflecting a lot on his influence on food culture. He made street food from around the world, that most of us have never heard of, accessible.

What I've learned is that living in public life... it's impossible to have everybody like you. No matter what you do.