I never cooked at home - my father was the chef.

Fine dining is an occasional treat for most people.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

When you start at catering college, nobody prepares you for a book tour or public speaking.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

When people are grownups they're grown ups. They make their own decisions you know.

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.