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.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

I like finding talent. That's what really turns me on, I suppose.

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

It has always stood for f***ing great food.

Best to start at the bottom & gradually climb up. It's much more fun, too.