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.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

I was a naturally aggressive left-back, a cut-throat tackler.

Having four kids of my own, fifth one on the way... I think with "Junior," what's happened over the last three years is this program's been implemented across schools.

I hid myself in food.