Long Island for me, it's producing more chefs coming out of there than Paris.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

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

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.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

I think pressure's healthy, and very few can handle it.

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.