Being A Chef Is The Best Job

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.

It's Very Hard When You Eat Out Every Day For A Living, And A New Restaurant Comes Along And You Haven't Got That Same Vigour That You Had 10 Years Ago.

Chefs Don't Do Ponytails And We Shouldn't Do Them Because I Guarantee That Whenever There's A Discovery Of Hair In The Food, It's Guaranteed It's From The Chef's Ponytail.

Masterchef Junior For Me Was About Working Closely With These Kids And Getting Them To Reeducate Their Parents To Understand That Food Is As Important Educationally As Math And English And It's Important That We Don't Take It For Granted.

The Essence Of Reality Tv Is All About Drama. So, I Think Bringing Pressure Is Healthy Whether It's A Professional Chef Or A Domestic Chef. Because The Only Way Ever To Really Identify The True Purpose Of How Good They Are Is Submerging Them Under Pressure. So I Say It's No Different Than A Live Football Game Because It's About The Intensity.