In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

I have this problem - I don't have hobbies. Everything that's interesting becomes a vocation.

We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.

Do whatever you want to persevere, work for your own things, and do not depend on anyone to be your provider. That way, in the future, you will be all right regardless of the circumstances.

My biggest cooking influence, my No. 1, is my grandma. Then it's the farmers. When I go to the farm stand and see what's available, that's where I get most of my inspiration.

A single prop that does not look real to an audience can louse you up. The same is true of the smallest flaw in setting up the motivation in a story line.

The Columbia is lost, but the dreams that inspired its crew remain with us.