Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!

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.

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

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

When you cook under pressure you trade perfection.

How many restaurants do we know across the world that customers visit once and once only?