It's Quite Weird Knocking That Out Of

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

I Think Every Chef, Not Just In America, But Across The World, Has A Double-edged Sword - Two Jackets, One That's Driven, A Self-confessed Perfectionist, Thoroughbred, Hate Incompetence And Switch Off The Stove, Take Off The Jacket And Become A Family Man.

There Are Very Few Chefs Both In Britain And The States That Really Identify The Secret Of Being Consistent. And Combine Consistency With Flavor.

Being Assertive And Somewhat Really Firm Has To Be Backed Up With Being Fair.

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.