Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're naughty, they're rude, and they know there's no parents and there's no school teacher so they can have fun, and it shows.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.

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.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.