I was a naturally aggressive left-back, a cut-throat tackler.

I cook for a living; I'm not a scheduler.

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.