I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

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.

You don't come into cooking to get rich.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

I shoot from the hip.

If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.