Bobby Flay

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.

I used to carbo load. But then I ran my first marathon, actually on a whim. All I could think of was that I needed protein. I remember going to the grocery store and buying one of those roasted chickens. I remember downing a bunch of that and, yes, I had some carbs, but that's what I felt I needed.