I Am What I Am. A Fighter.

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.

Pressure's Healthy. It Becomes Stressful When You Can't Handle That. I Mean, If You Don't Want To Become Pressurized In This Environment, Then Don't Be A Chef.

[i Spend A] Lot [time Travelling]. Between The Restaurants, Filming For Tv, Producing Masterchef, Seeing The Kids... It's Pretty Constant.

Here, In L.a., Trust Me, There Will Be Fireworks From The Canapés Right Through To The Desserts.

Bread Street Kitchen Is A Big Operation, A Unique Beast, And It Needs Bedding In.