Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

In any situation, location is crucial.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

You know how arrogant the French are - extraordinary.