I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other people.

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.

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.

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?".

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.

I find supermarkets fascinating places. It's extraordinary, you can buy anything there.

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