I love the culture of grilling. It creates an atmosphere that is festive but casual.

It was sixth grade, and my after-school job consisted of grinding the mozzarella, opening the cans of tomatoes and, of course, delivering the pies.

I love using gas grills because they are easier to heat and it’s much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a...

From my friend Wolfgang Puck to Ciro, when it comes to pizza, good taste can come from anything under the sun.

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

I think people are intimidated by grilling … maybe it’s the flame, maybe it’s the big grills, maybe they’ve had some bad childhood experiences … but I think that grilling is actually the easiest technique...

If my daughter wants to get into this business, I would support that decision. She’s going to have a hard time not being in it. She loves food and she’s around it all the time.

My first trip to the racetrack was with my grandfather, Willie Flay, and it was at Belmont Park,

No one believes me when I say I’m really cooking for an hour.

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

Do you want to make a tamale with peanut butter and jelly? Go ahead! Somebody will eat it

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

The other person who inspired me was Jonathan Waxman, who used to own Jam’s in New York City. He was the first person to show me what good food was.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

Everyone does it with a smile. And cooking is a subject you can never know enough about. There is always something new to discover.

The process and the great smells it produces make everyone hungry and get everyone’s mouth watering. And it gives men a chance to cook.

So for 81 years, same store, same oven?

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.

When I was a kid, the first thing we would be able to point to was the slice we wanted. Describe to me that slice. What’s the slice that we want?

Grilling takes the formality out of entertaining. Everyone wants to get involved.

Wolfgang Puck because he helped make a career in food possible for somebody like me. He made food that was really good, but also fun and whimsical.

That was a race where we tried her on the turf, … We were very happy with that race. It looks like she might even have a future on the turf.

Heat is more even on a gas grill. On a charcoal grill the flame varies so much that it takes a very skilled hand to grill things properly.

So you think of it as bread?

I guess I fell into cooking.

It is a secret?