I grew up in a funny way.

You don't come into cooking to get rich.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

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.