I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to want to come into my industry.

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 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.

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

Do I shout, belittle or swear? No. I have sufficient confidence within myself to control my environment just by my presence, just by working hard and leading from the front.

I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to want to come into my industry.

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.