The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people dont pay that much attention to the food.

Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.

It's kind of like a midlife crisis kind of thing. When you turn 40, you have to run the marathon, while all the parts still work properly.

The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.

Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.