How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

Push your limit to the absolute extreme.

I swim like a fish and I have an amazing kick.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.