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

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

You don't come into cooking to get rich.

My father was a swim teacher. We used to swim before school, swim after school.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.