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.

I've had a lot of success; I've had failures, so I learn from the failure.

What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're naughty, they're rude, and they know there's no parents and there's no school teacher so they can have fun, and it shows.

[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.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

Cooking today is a young man's game, I don't give a bollocks what anyone says.