[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

What you're experiencing now [on "MasterChef," on "Junior"] is what life's going to be like for the next four, five decades. You're going to go through those bumps. Bringing you back in contention and giving you that kind of confidence, they're huge. But they let it go, there's no fear, they're naughty, they're rude, and they know there's no parents and there's no school teacher so they can have fun, and it shows.

My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

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

[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.