I wouldn't describe myself as a master of anything.

The moment I'm perceived to be even a tiny bit successful, my career will go down the pan.

I miss being fawned over by restaurateurs and chefs.

It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.

I was every Londoner's stereotypical idea of a brash, vulgar American. When I got here, it turned out that London was the Wild West, and New York was like London at the height of the Victorian era, in which everyone was far more obsessed with table manners and status-climbing than they are in London. In London, everyone was just crawling over this blizzard of cocaine. Here, if you have more than a glass of wine with your meal, people refer you to Alcoholics Anonymous.

I think I've been wishing for celebrity for so long that I've got used to being someone who's petitioning the establishment for acceptance... my whole schtick, my whole identity, is so wrapped up in being a petitioner that I don't really know how to react now that petition has been granted.

In Britain, by contrast, we still think that class plays a part in determining a person's life chances, so we're less inclined to celebrate success and less inclined to condemn failure. The upshot is that it's much easier to be a failure in Britain than it is in America.