I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

The real menace in dealing with a five-year-old is that in no time at all you begin to sound like a five-year-old.

I think it's imperative to follow your heart and choose a profession you're passionate about, and if you haven't found that 'spark' yet, if you're not sure what you want to do with your lives - be persistent until you do.

There are many doors to a house. You've got to try every one.