I was on the show previously as a guest host, so I had a little practice.

You have to stick out the toughness of the business and form relationships with the people in it.

At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.

Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.

There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.

I was on the show previously as a guest host, so I had a little practice.

It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.

After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's so much fun.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.

I can now focus on a huge audience through TV, books, cookware and foods.

I wanted to share my life story and honor my roots. I am very proud of my family and mother.

Talking up a storm about food is so easy for me, it's second nature.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.

We are offering to the American public a line of delicious Italian-American foods. They will be available through the Internet, shopping networks and national store distribution.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

Mama is slowly getting better. So many people are so fond of her.

I definitely think there was some overacting on the part of the customers and the wait staff. The people who came in during the shooting were clearly there to have a moment on television, and that's fine.

I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.

And so, little by little, I gradually divested myself of pretty nearly all of the guest conducting I used to do, because I was at the same time working in the places like the Met, where I could work in this sort of depth.

The New York Times published the guest list on the front page. The masks were a brilliant concept.

You know it's funny that none of the regular late-night shows now use guest hosts the way Johnny did. No one talks about it much, but it's curious that they don't do it. They would each have to be asked the reason why they don't.

I know what she used to do sometimes. She kept her best cape she wore on the street in there, and she used occasionally to go up there to get it and to take it into her room. She kept a great deal in the guest room drawers.

Perhaps host and guest is really the happiest relation for father and son.

But also, the guest workers program, it's quite often misused, meaning people could come in as part of a guest workers program and after two weeks in the fields, they'd run off to do every other kind of job that isn't covered by a guest workers program.

When I did the film Generations, in which the character died, I felt like a guest for the first time. That made me very sad.

Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.

O, once in each man's life, at least, Good luck knocks at his door; And wit to seize the flitting guest Need never hunger more. But while the loitering idler waits Good luck beside his fire, The bold heart storms at fortune's gates, And conquers its desire.

My first appearance as a guest on The Tonight Show was in '81.

When I first was conducting as guest conductor in Europe 25 years ago, I would propose doing American pieces and grudgingly it would be accepted from time to time.

I becan acting when River was doing this TV series and they needed two kids for the show, so they got me and my little sister, Summer, to do it. After that I did some really weird guest spots with orangutans and stuff.

I did a guest appearance on The Practice and loved it.

I was on the show previously as a guest host, so I had a little practice.

The guest gets at least as much service with us as with some established airline, if not even more. And at by far a favourable price. Thus the passengers remain gladly with us.

Beauty is everywhere a welcome guest.

I for one believe that we absolutely need an improved guest worker program, one that holds immigrants and employers accountable and yet still enables us to get a crop out of the ground in south Georgia.

Our profession is very much like going to a cocktail party, you check out the guest list.

We've had some really good guest stars. But I have to go with Alec Baldwin as my favorite. He is so neat and such a movie star. He's handsome and quirky. I was in heaven the week he was on the set.

Enforcement is the long overdue step to protect our Nation from external threats in a time of war. And then once we do that, we can effectively discuss a guest worker program.

A recent Pew Hispanic survey found that more than 70 percent of illegal immigrants from Mexico are interested in a guest-worker program and then returning home.

After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's so much fun.

The main prank that we play with props is for people's birthdays. The special effects people will put a little explosive in the cake so it blows up in their face - that's always fun to play on a guest star, or one of the trainees or someone who's new.

I remember the guest stars who came, they were always trying to find a new plot for their characters because they wanted to stay. It was really a great working environment.

We rarely find anyone who can say he has lived a happy life, and who, content with his life, can retire from the world like a satisfied guest.

We still lend our old house out to relatives. They keep a guest book for my fans to sign.