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You See New Shows Coming Out With The Same Format, Slightly High End, A Little Bit More Glossy. You Think, "s - . It's Just The Same S - But Different Day."

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

I'm Gordon Ramsay, For Goodness Sake: People Know I'm Volatile.

It's Vulgar, Coming From Where I Do, To Talk About Money.

It's Learning Your Craft And Understanding What It Takes To Survive In This Industry. On The Back Of Exposure From Tv To Books To Rachel Ray To Martha Stewart, The Customer's Integrity Is Far Greater Than Every Before. As A Nation, Just Like The U.k., We Don't Complain Enough. The More We Complain In This Country The Better Our Restaurants Will Be.