The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

If everyone could just cook properly I wouldn't have a problem.

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.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

I hid myself in food.

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.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.