Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

The secret is to make sure the business is running to perfection, with or without me.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.

You can't depend on the exposure of a TV screen to keep your feet on the ground and your food tasting delicious. You've got to push yourself.

I want my kids to see me as Dad, for God's sake, not a television personality.