A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.

I arrived in New York in 1986, when I was 28. The market here was nothing. In the Union Square farmers' market, it was a couple of potatoes, everything from California. So the only place I was comfortable shopping was in Chinatown, because it all came from Hong Kong.

Our best hits are real-estate stories, going back to our first, JoJo in 1991.

Actually I was born in 1940 in Blackpool because my family lived in Manchester but Manchester was being bombed. So my mother was sent away to Blackpool to have me and then went back; so I lived my first eighteen years in Manchester and then emigrated to the States when I was eighteen.

Sometimes what I think what the news is missing is the human element, the connection - the moment that you look into a little girl's eyes or a father who has just left his family and risked everything just to try and survive.

I'm not the kind of person who needs to be a mother no matter what. Life brings you people. Maybe I'll nurture someone who's not my child, like a friend, or an actor I'm working with who needs some love.

My dad was born in Chicago in 1908... his parents came from Russia. They settled in Chicago, where they lived in a little tiny grocery store with eight or nine children - in the backroom all together - and my grandmother got the idea to go into the movie business.