QU Can you say ASTONISHED? That's how we felt after finally catching up with Justin Miller "The World's Youngest Chef", and finding out just how talented this young man is. I mean..well see for yourself!!

Favorites:
Sports Team: Pittsburgh Steelers
Subject in School: Geometry, seems like a good way to help SHAPE the future.
Recipe/Dish: Salmon Rodi...its marinated Salmon served at one of my favorite restaurants here in the Pittsburgh area. The taste just explodes in your mouth.

QU: Hey, what's going on? Tell the people where you're from?

CJM: I am from Pittsburgh, Pennsylvania. I love it here because of the changing seasons. The spring and fall leaves are spectacular; the summer is nice, and in the winter, I LOVE the snow, but I'm not real crazy about the freezing temperatures when it's below zero. I must admit, I do love to travel and meet people in other cities and countries.

QU: You've been in this industry for awhile now, how did you get your start?

CJM: It started ever since I can remember. My dad says "the first place I ever crawled to was the kitchen". When I was about 18 months old, I was constantly in the kitchen, watching my mother cook, or to look through the food items we had. When I was 3, I got a toy kitchen as a Christmas gift. Soon after, I asked my dad to video tape me making a vegetable pot: pie in my kitchen to mimic Graham Kerr, the "Galloping Gourmet". He was my idol, and he still is. After the tape was filmed, my Dad sent it in to Graham's show, and also the Late Show with David Letterman. I debuted on The Late show when I was 5 years old. My career took off like a rocket, and I am still pursuing it to this day.

QU: How does it feel to be labeled the "World's Youngest Chef"?

CJM: It is an amazing feeling! To know that that title is exclusively yours no matter what may happen, and that you own it, and you are the first. Even when I was young, I used to flip through the Guinness books, and I was always curious by the "The World's" titles. Like the "oldest", "fastest", "most", and now I am the "The Youngest" at my craft. I am very proud and thankful for being recognized for that accomplishment

QU: Tell the people a little bit about what you have accomplished so far?

CJM: I wrote my first cook book at the age of 6 and it was published by Andrews & McMeel, and distributed nationwide when I was 7. I have hosted Academy awards parties for children in Los Angeles. I am an Ambassador to Feed Their Dreams (feedtheirdreams.org) which is a non: profit agency that was founded by my mentor, Chef Rick Tarantinotheir purpose is to educate kids how to eat properly. I try to encourage children to get into the kitchen, and explain the essentials of cooking to youth everywhere. To the present day, I have appeared on television worldwide over 250 times.

QU: So what projects are you currently working on?

CJM: Let's see, first and foremost, my second book. Geared towards teens my age that get home from school, and need to make something fast, it is going to be all about quickness, and ease. Aside from cooking, I have been trying to learn the business aspects of managing a restaurant, and perhaps opening one of my own in Pittsburgh, New York or Los Angeles.

QU: Who are your role models?

CJM: My dad Jimi because he is one heck of a manager, and can market a product like you wouldn't believe. On a professional level my two biggest ones are: my chef instructor Rick Tartantino (the man who taught me all I know about cooking, and trained me one: on: one at Johnson and Wales University in providence Rhode Island), and Graham Kerr "The Galloping Gourmet".

Donald Trump has been an inspiration to me as of late. Even though I never met him, looking at his accomplishments just makes me want to work harder, and have a huge chain of restaurants for people to come to so they can enjoy themselves and eat the finest of meals.

QU: What is your current view on the culinary industry?

CJM: As far as I can see, the culinary/restaurant industry has nowhere to gobut up!! I say this simply because people have to eat, and we will always have to. Most people go out to eat on special occasions, so there needs to be well: trained chefs who can prepare great dishes to meet their demands.

QU: Are you involved in any type of community service?

CJM: I am involved in a non: profit organization called Feed Their Dreams. We basically travel all around the country and teach children about nutrition, exercise and the importance of eating healthy. I heard on CNN that at the present time, obesity is the #1 killer in America, and we are trying to change all of that.

QU: Last but not least, any words of wisdom for someone interested in the same path?

CJM: The best thing I can tell you is TO GO FOR IT. If you have a passion for cooking just as I do, pursue it to the fullest of your capability, and do not let anything stand in your way. If you are working in the kitchen, just be sure that you exercise caution ALL the time.. Most importantly, just believe that you will go far, and you will.

For more info you can contact Chef Justin Miller at: www.myspace.com/chefjustinmiller