I'd like to think I'm a great teacher.
The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
Kitchens are hard environments and they form incredibly strong characters.
Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.
I grew up in a funny way.
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.