Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?

But I did make some money doing commercials. I did fourteen in one year.

My first year on 'SNL', I made $90,000 dollars. And I bought a red Corvette for $45,000 dollars. I'm thinking, 'I've got 45 grand left!' Taxes didn't even come into my equation. At the end of the first year of making 90 grand I was 25, 30 in the hole. We live in this baller, spend-money culture.

There will not be any investment or movement or growth in any region of the world without the voice of the Saudi sovereign wealth fund.

My luck at the gambling table was varied; sometimes I was fifty to a hundred dollars ahead, and at other times I had to borrow money from my fellow workmen to settle my room rent and pay for my meals.