I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
Cooking today is a young man's game, I don't give a bollocks what anyone says.
I am a chef who happens to appear on the telly, that's it.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
I am what I am. A fighter.
I've had a lot of success; I've had failures, so I learn from the failure.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.
Kitchens are hard environments and they form incredibly strong characters.
I swim like a fish and I have an amazing kick.
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.
When you cook under pressure you trade perfection.
You don't come into cooking to get rich.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
When you find a guy who is powerful, a big father figure, you latch onto him immediately.
If I relaxed, if I took my foot off the gas, I would probably die.
