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.

My feeling is that my body and all my things inside me - when I move, when I do everything - are Brazilian because my family is Brazilian, and my mother language is Brazilian Portuguese. But all the thinking in my life, all the treatment with people, I think I'm more from Spain. That's how I grew up.

To me, Stephen was my husband and the father of my children; one does not say to one's husband, 'Oh, you're so clever! I must worship the ground under your feet, or in this case, wheels.'

If you count my childhood appearances in a few TV shows and being the son of two well-known actor parents in the U.K., plus three years of drama school, you could say that I've been pretty much surrounded by the business of acting and performing my entire life.

We can't just rail against crime. We must speak of the root problems - devastating family breakup, an insidious culture of violence that cheapens human life, skyrocketing prisoner recidivism rates that rob our communities of husbands and fathers - and recognize that there is a societal role in rehabilitation and restoration.