If the lift is broken, I'll just sit and wait for them to sort it out. I don't believe in friendly conversation or chit-chat.

The most poisonous source in any kitchen is a chef's ego.

Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".

A lot of my reputation is a product of exaggeration and ignorance.

I find supermarkets fascinating places. It's extraordinary, you can buy anything there.

How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.

If you are not extreme, then people will take shortcuts because they don't fear you.