We're fragile, fragmented souls who are very sensitive to criticism.

I am the most unselfish chef in Britain today.

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.

There is a level of snobbery and fickleness in L.A.

Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

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