You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

I quite like that jeopardy, those up-against-the-wall odds. I don't like it when it's over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.

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.

Chelsea has always been a foodie heaven and it will never change in that respect.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.