You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

It's vulgar, coming from where I do, to talk about money.

Being a chef is the best job in the world.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

Long Island for me, it's producing more chefs coming out of there than Paris.