As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.

Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.

Do you really want to make risotto to order when you have eight guests sitting there? No. It won't work. Most cookbooks won't tell you that. They will say make it and it will come out perfectly. They should tell you you're probably going to screw it up the first 10 times you make it.

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.

I think as a moral question, restaurant workers should get paid more.

I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.