Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
I am what I am. A fighter.
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
When you cook under pressure you trade perfection.
I suppose your security is your success and your key to success is your fine palate.
I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.