It's extraordinary these obsessions. You conquer one but then you move onto another.

Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be respectful - "Yes chef!" - and you'll be given a trade. One day you'll be in a position where you can put a roof over your children's heads, you can put food on their table, create security for them.

There are many times in my life, when I could've thrown in the towel. Many times in my life when I was on the floor. And when you're on the floor, never allow anybody to pick you up. It doesn't matter how long you stay there, make sure you pick yourself up and dust yourself down. Whatever happens, whether you go home today or you don't go home today, that's irrelevant. What's relevant, is you take the knowledge from the experience and you grow as a person.

I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.

I've paid my price, a high price, I watched my mother die. I look at everything I've been given now as a form of compensation. A person who has regrets is a person who casts anchors.

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.

I think if you've been given something in life you have a moral duty to give things back.