It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

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.

There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

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

I am the most unselfish chef in Britain today.