There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

I hid myself in food.

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.

You don't come into cooking to get rich.

We outsmarted ourselves and raised the bar even higher, I think.

I shoot from the hip.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.