[long Island] Is Buoyant, It's On The

Stopping The Junk Food And Eating Well Is Partially About Cooking Well And Having The Skills To Do That.

Everything Has To Be Done For A Reason, And Everything Has To Be Done To Make Sense In Terms Of Running A Proper Business Today, And It's Not Just About The Food.

When You're Cooking In The Premier League Of Restaurants, When Things Go Down, It Has To Be Sorted Immediately.

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

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.