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

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

I don't do social events, I don't do award ceremonies, I don't do charity dinners. I live my life off-radar.

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.

It's not about what you achieve, it's actually what you do for your industry and that's what I think is important. And when people look at me and they see my achievements with the restaurants do you know what I think? I think I did more than that. What I achieved was teaching young men and young women when they were young and inspiring them.

If you've been given opportunities then you have to create opportunities. If you're given knowledge by people, share your knowledge. If you were born with talent, show your talent off.

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.