Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

We are testing combinations of oils as well, to learn how they affect taste, cooking procedures, holding times and shelf life. As usual, consumers will tell us if they like the changes we intend to make.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

They have no electric, no nothing. And they're cooking food by the pots out on their grills. And they're just overly friendly here. And here they're the ones that are basically down and out.