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

You know how arrogant the French are - extraordinary.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I grew up in a funny way.

Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.

Bake some bread. Make a focaccia bread or bake a whole mill loaf. Do something creative, and then put the labor of love into it in the beginning. When you take that bread out of the oven and you eat it an hour- and- a- half, two- hours later, you start to appreciate it more and then you eat less because you worked so hard to make it, you appreciate it in a much better way.

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.