You can't depend on the exposure of a TV screen to keep your feet on the ground and your food tasting delicious. You've got to push yourself.

If I relaxed, if I took my foot off the gas, I would probably die.

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

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.