Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth?

Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth?

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.

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?".

When you walk down the street of Kabul your values for life changes, they do change.

At the end of the day it's just food, isn't it? Just food.

I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.