A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.

I arrived in New York in 1986, when I was 28. The market here was nothing. In the Union Square farmers' market, it was a couple of potatoes, everything from California. So the only place I was comfortable shopping was in Chinatown, because it all came from Hong Kong.

Our best hits are real-estate stories, going back to our first, JoJo in 1991.

Rather than being an impediment, NASA can and should be the driver of commerce, the provider of the technology necessary to make some big money in space. The truth is that private enterprise already has a huge presence up there.

My gold, my money couldn't stop cancer from appearing on my body. If they can't save me, then I don't need them.

My dad works in finance, so he kept giving me the stats: only one in a hundred actors makes it. He'd ask, 'Have you thought about producing?'

You have to manage money. Particularly with market economies. You may have a great product, but if your bottom line goes bust, then that's it.