I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

If you are not extreme, then people will take shortcuts because they don't fear you.

I cannot teach anybody how to cook. All I can do is show them, share methods with them.

People do peculiar things in life and they do for whatever reason but I think one of the greatest crimes in life is when you lie.

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.

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 came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.