“There's no way that I could have known about a 72-oz. steak challenge in Amarill…” — Adam Richman

I love that you can pick up your phone at a hotel and have something to eat in your bed. I love home, but there are amenities at a hotel that you simply don't have at home.

If you do a quantity challenge, the problem you'd face would be a starchy challenge. If it has a lot of potatoes, a lot of bread or fried elements, that's difficult. With heat challenges, challenges that use the whole pepper are much, much easier than ones that use pepper extract. That's concentrated, and also devoid of flavour. It's just heat.

I like being the people's champion when it comes to dining.

Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.