Long Island for me, it's producing more chefs coming out of there than Paris.
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
I think pressure's healthy, and very few can handle it.
I am the most unselfish chef in Britain today.
It has always stood for f***ing great food.
There is a level of snobbery and fickleness in L.A.