“There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.”

“There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.”

“The longer I look at something, the more my imagination churns and I can find somewhere to put it.”

“I really love muscle cars. I don't think people might realize that about me. I really want to go to an auto auction and blow my life savings on a Camaro. They have such design around them, such panache.”

“I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.”

“I try to sit still for about 15 minutes each morning without making lists or running in overdrive.”

“There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.”

“My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.”

“I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.”

“I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.”