I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

My father was a swim teacher. We used to swim before school, swim after school.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

Best to start at the bottom & gradually climb up. It's much more fun, too.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

It's amazing. Long Island, I don't know really. It's quite a fascinating area.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.