I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

I shoot from the hip.

The amount of customers who take pictures before they eat is insane.

Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!