The secret is to make sure the business is running to perfection, with or without me.

If I relaxed, if I took my foot off the gas, I would probably die.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

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.

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.

I shoot from the hip.

I'm quite a chauvinistic person.