Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

I like finding talent. That's what really turns me on, I suppose.

Having four kids of my own, fifth one on the way... I think with "Junior," what's happened over the last three years is this program's been implemented across schools.

I am what I am. A fighter.

Best to start at the bottom & gradually climb up. It's much more fun, too.