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.

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.

Stay with what's happening locally. It's really important.

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.

Being assertive and somewhat really firm has to be backed up with being fair.

I think reality TV now needs a big kick up the a - to get creative and be meaningful, I think. Otherwise, people are becoming famous for having no talent, based on pure exposure. That's the grating part.

If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.