My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.

There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

Buying food from farmers and people that I know adds that human element that I love.