'Chef' doesn't mean that you're the best cook, it simply means 'boss.'

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.

My feeling is, if you're going to be called a celebrity, you might as well use it for some good. It's better to testify for school lunches in front of Congress than get drunk in a bar somewhere and misbehave.

I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

So you can say, 'Get Big Government out of here, and don't tell me what to eat,' but when kids are going to school, and they're being fed junk, we're pretty much telling them what to eat, and we're telling them junk is OK.

My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.

It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things - I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it, I do.

Buy the best you can find or afford and don't over manipulate it. If I cook a scallop, the best praise you can give me is that it tastes like a scallop.

We're adults. We're the ones who should teach the kids what's good to eat. I don't think the government should ever regulate what we eat at home, but we're feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I'd rather feed them better food.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'

You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important.

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.

There's the issue of hunger, and there's an issue of if you're going to cut out food programs. We should be focusing on healthy food. Right now, fruits and vegetables are very expensive. So what can we do on the policy side to bring the cost of fruits and vegetables down?

We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.

I want to feed my kid something that is real and not processed. It's hard to do. People are working and busy. The question is: Is it worth it? Is it worth stopping at the farm stand or supermarket to buy fresh ingredients?

I don't have a Facebook page and I don't think I will but Twitter for me is a way to take control of the message. Kind of wrestle it back. It's something I'm enjoying.

If I'm doing an event, if it's a charity event, where it's a walk-around event, where I gotta put a thousand small plates out in the course of a four-hour event, I gotta make sure I can do something that I know I can produce, that's going to be consistent and good all night long.

Don't touch my napkin. I do not want the server to pick up the napkin and put it on my lap. I know it belongs there; maybe I don't choose to put it there.

I hate okra and grated mountain yam for the same reason. They're both slimy.

In New York, I'll walk down the street and someone will say, 'Nice show,' and that's it. If I'm at a food festival, it's open season.

You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.

You want to be the baddest guy in the kitchen and you want the person next to you to know it.

I think the most effective way to run a kitchen is to teach, not to just yell.

I get angry when I think that people are blatantly incorrect on matters of fact.

I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.

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!'