Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.

Push your limit to the absolute extreme.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

Kitchens are hard environments and they form incredibly strong characters.

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.'