Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice!

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

Ive changed for the better. Im much more selfless and humble and youre reminded about what lifes really about. You love your kid so much that you just want to be a brilliant role model for them. It cleans up your act a bit.

Stay away from restaurants that have menus in five languages. Thats always a tourist trap. You want to eat where the locals eat.

My grannies would both bake things like shortbreads and cookies. I think whenever I smell those kinds of things it really takes me back to my childhood.

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.