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.

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.

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.

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 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 adore pigs, and I love eating them and cooking them, and I love using the whole animal.

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