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.

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.

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

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