When you find a guy who is powerful, a big father figure, you latch onto him immediately.

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

The amount of customers who take pictures before they eat is insane.

If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do, then I'd tell them that they are a fat f***! You shouldn't indulge, because you need to keep your palate on edge, and keeping it on edge is all about small attention to detail and tweaking along the way.

[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

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

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.