I am so proud of 'Top Chef' - I think it's got great cred.

Follow your passion. Be yourself, but check yourself before you wreck yourself.

The Internet is for haters. Everyone wants to knock somebody down, but it's cool.

I'm big on being positive. I'm generally so positive and happy. I just always felt that I was exactly where I wanted to be. And things have continued to go in great directions.

The one guiding principle over my 23-year career in TV has been as long as I'm having fun, I really don't care what the job title is.

I talk, watch TV, spout opinions, schmooze, negotiate, talk some more, play games, and have a little cocktail.

Like when I host a party. I hope my guests get along. But if not, how interesting!

I always wanted to be an anchorman, but after college I wound up working behind the scenes at CBS News for 10 years.

I never say I work in television, I say I get to work in television.

I'm actually interested and enthusiastic. Even when I walk into a show not knowing much about my guest, I always come away as more of a fan or enthusiast.

Dreams are really boring, but every so often I threw in a doozy.

Was once lost always lost really true of chastity?

The unspiritual is a slave to sin.…! But spiritual is slave to righteousness in Christ Jesus.

Our most potent memories include the taste and smells of foods we enjoyed as a child in part because it reminds us of who fed us a meal.

Trustworthy friends are very hard to come by, and when they do, be sure to keep them without a single hesitation.

When you read the book you see that these guys aren't holding any punches. They're straightforward. They're honest. They're giving you their honest opinion.

I have these wonderful homes, and no one to share them with.

This is one of the benefits, as well as one of the difficulties of directing a member of your family. You know where the buttons are. You can push them if you want.

Live by publicity, you'll probably die by publicity.

One of the bigger misconceptions of learning is that many skills take a lifetime to get world-class at, or 10,000 hours to become world-class at.

Even when I get the fried-chicken special of the day, I have to dig into it like it's filet mignon.