What were your favorite foods growing up?
Pizza, bagels, and hot dogs from the Kosher deli — I grew up on Long Island, and I think I got the best pizza and bagels there for sure. And, what kid doesn't love hot dogs?

Who or what ignited your passion for food?
I was always very curious as a kid. I loved how food tasted, and I started to become curious about how to make it. From there, I have had 15 years worth of food jobs doing lots of different things and it took off from there.

When did you decide you wanted to "work for food"?
I discovered my love for BBQ in college at Dinosaur BBQ in Syracuse, NY. Then, I started experimenting from there with recipes and different cooking methods. People really loved the food I made, and it occurred to me that this could be a pretty cool living.

Where and when did your career in food begin?
In Long Island at Dunkin' Donuts at the age of 15. I was a doughnut filler and froster.

What was your favorite food-related job? Why?
In my own life, there was no greater thrill than being the chef at the restaurant I opened with my brother -- The Smoked Joint in Philadelphia. On "Will Work for Food," I got to do some things that I always wondered about but never actually had the chance to do on my own such as making goat cheese from scratch, foraging for truffles, and digging wine caves in Napa.

What's one of the most valuable things you've learned throughout all your foodie experiences?
It's best to stick to things that are made locally by people who care about them whether it's locally caught fish or farmed vegetables or cheese. Wherever you have someone who cares about the product, that's always going to be the best stuff.

Who/what has shaped your cooking the most over the years?
The author of the book "How to Grill" (Steven Raichlen) as well as Alton Brown and Food Network in general. And of course, my mother.

What's your favorite food/meal to cook?
I never get sick of a good ole smoked beer can chicken with mac and cheese and collard greens -- that's just about heaven.

What influenced your cooking style and particularly the menu at your former restaurant, The Smoked Joint?
Dinosaur BBQ in Syracuse really helped influence the smoked BBQ aspect. Also, my favorite foods growing up like the Jewish deli. We made our own pastrami at the restaurant, and it's definitely the thing I miss most.

What are your favorite culinary weapons in the kitchen?
Robocoup, the food processor on steroids! It's a work horse.

What is your favorite secret ingredient?
Pickling spice for brining meats.

What is your least favorite food?
Jello

What is your beverage of choice?
There's nothing better to me than a well-prepared margarita with a salty rim.

What's your favorite restaurant on the West Coast? East Coast?
West Coast -- Father's Office in Los Angeles, CA
East Coast -- Dinosaur BBQ in Syracuse, NY

What is your best cooking tip for a home enthusiast?
Use good cookware -- heavy bottom stainless steel pans and you will get much better results. Non-stick pans should only be used for eggs! Also, don't forget to season every layer of everything you are preparing, and constantly taste!