I'm actually not really a breakfast person.

The problem with Yanks is they are wimps.

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.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

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

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.

You know how arrogant the French are - extraordinary.