Sometimes someone coming in doesn't have the natural passion for it, but they find it through the coaching or mentoring I give them. I'm sort of opening curtains or blinds and all of a sudden they see it, they get it.

Being a sport star and a chef both require passion, commitment, work and natural ability.

It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.

Sometimes I think you can lose the joy in what you do. It becomes a sense of 'I've got to beat him, I've got to beat him,' and you lose your own sense of joy.

It really helps if you've got something like cycling, walking, running or swimming that can let your body release all that tension and keep your muscles fit.

This is wonderful for a young person, no matter what profession they're in. When you can see something and you can feel this attraction to it, then it becomes less of me trying to teach them as they teach themselves. They've got it and bang off they go.

Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on a rugby field or a coach. It's also being a great teacher, because I'm only one person in a kitchen of 10 and I need to be able to bring all those people together and to teach them. I need to be able to communicate my thoughts and my process to them.