What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.

I learn more from the one restaurant that didn't work than from all the ones that were successes.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.

It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.