I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

Collecting cookbooks is still my biggest passion! Believe it or not, I actually got the biggest form of inspiration from my kids. My kids do everything online. They would have their tablets in front of them watching hours upon hours of online videos. I came to understand that these videos were actually teaching my kids lots of different forms of information.

I believe that London is the most exciting food city in Europe.

Stay away from iodized table salt. It's just bad and doesn't help food taste good.

The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.

It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.