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?".

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

I have no problem in asking a diner to leave for two reasons: 1. If they are rude to my staff. No one has that right. If we make a mistake, allow us to rectify it. 2. If they are loud and abusive at the table. They have no regard or respect for the other diners, who may have worked very hard to save up their cash to afford your prices.

Mother Nature is the true artist and our job as cooks is to allow her to shine.

The more I invested in myself, the kinder I was to myself and the more I understood myself.

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