When you cook under pressure you trade perfection.

What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're naughty, they're rude, and they know there's no parents and there's no school teacher so they can have fun, and it shows.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.

[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.