When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes... It's in bad taste if nothing else.

Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

I don't have to agree with you to like you or respect you.

I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction on a waiter or busboy.

If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in their restaurants. They're having an enormous, countrywide problem here staffing their operations.

Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.