I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other night and he helped a lot. He helped peel asparagus; he hung out. It was great.

We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore.

I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love.

I'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or great theatre, but it's not going to Broadway; it's just a different city.

I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other night and he helped a lot. He helped peel asparagus; he hung out. It was great.

Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them informed - talk about it. I try to relay my passion for it in these ways. The second you try to force anything on your own kid, they rebel.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.

Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food comes out that much better. And so I think Valentine's Day is a special day.

All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.

I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?

I find more people want to eat a little less. My generation, we're all watching our figures. They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People don't sit down at the table and have a whole three or four courses.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.

I've got a really great team around me. They're the ones that are in the restaurants on a day to day basis. Anyone that's good can't be stifled in any way. I don't baby people.

It's wild how chefs have become like rock stars.

My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.

I sometimes lie awake at night trying to think of something funny that Richard Nixon said.

To me, every hour of the day and night is an unspeakably perfect miracle.

I'm looking forward to providing the men of Seattle with an evening where they can kick back, light up a cigar and enjoy a night to themselves. Women, we can't technically keep you out, but please stay at home.

Prayer: the key of the day and the lock of the night.

I knew that my staying up would not change the election result if I were defeated, while if elected I had a hard day ahead of me. So I thought a night's rest was best in any event.

Tomorrow night is nothing but one long sleepless wrestle with yesterday's omissions and regrets.

You know, nobody eats in England. Three or four pints of English beer a night fills you. I can't say I'm very impressed with the food in America. it's all sort of bland. Like turkey sandwiches.

I wanted to do an episode about Chuck having a gambling problem. I wanted to portray my addiction on the show. But I think it's a little edgy for Saturday night.

What can you conceive more silly and extravagant than to suppose a man racking his brains, and studying night and day how to fly?

On that road of the informer, it is always night. I cannot ever inform against anyone without feeling something die within me. I inform without pleasure, because it is necessary.

We did a different show every night. We'd open a show, and then two weeks later we'd open the next show. And two weeks later we'd open the third show until we had all eight running. And it was just one of the richest experiences I'd ever had in my theatrical life.

I hate leaving home. I love what I do, but I'd love to go home every night.

I was babysitting the night High School Musical premiered last year. I watched with the kids and we sang along to the lyrics. I was making $12 an hour.

The name Air Supply sort of came from nowhere. I get a lot of my things in dreams and I just had a dream about it one night, and I woke up and said that's just got to be the name. That was in 1975.

I have never had problems sleeping the night before a race.

When my mother died, I had to go on air that night and do jokes.

And Big Night, I think by the end the brothers find that balance, when they touch each other on the shoulder over breakfast and it's understood that what should never have driven them apart almost drove them apart. I think that's a true moment.

I couldn't sleep one night and I was sitting in my office and I realized that I was an independent filmmaker.

Leisure time is that five or six hours when you sleep at night.

When I got old enough to go to night clubs to hear that music at the age of 15.

I was up until all hours of the night, listening to stories, meeting great old comedians.

If I didn't have a recruiting engagement, I was going to be here. I did everything possible to change the recruiting thing. I'm a very small part of this night, but I did want to be a part of it.

Men find it difficult because I've got so much energy and hardly sleep at night, only four or five hours. I wake up in the early hours and potter around.

But for the first time in many years, I get to sleep in my own bed every night. I haven't done that, literally, in years. It seems like such a small thing, but it is so nice.