The kids now, on "Junior," we educate the parents and it's quite a fascinating turnaround. You can just see the parents thinking, "S - , 10 years ago I was eating so bad, and now I'm seeing it through the eyes of my kids at 9, 10 years of age." There is an upside to that side of reality TV. It's not all negative.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.

They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.

I am the most unselfish chef in Britain today.

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.