I mean, when I was growing up, my family was always into racing. So, we'd always have the TV on on Sundays watching the Cup races or whatever, and ultimately I kinda thought about wanting to become a race car driver. I thought it would be cool to get paid to do what you love to do most.

My favorite was Jeff Gordon. I just followed him growing up because I started watching racing when he came on the scene.

When I was coming up through the ranks, I won a lot - and probably won too much.

There's no better benefit than being out on the racetrack, learning what's going on with the track and the tire and all that stuff. To me, that's a big influence.

I wasn't that good at science, and I gave up on math long before I should have. I like to think if I were in school today that would be different.

As to Bell's talking telegraph, it only creates interest in scientific circles... its commercial values will be limited.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

Your chemistry with your co-actors is more important in a comedy. You can't leave it to your performance alone. So many things have to fall into place to make people laugh.