I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something.

Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something.

I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.