My father was a swim teacher. We used to swim before school, swim after school.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

We're fragile, fragmented souls who are very sensitive to criticism.