Being A Chef Is The Best Job

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."

The Secret Is To Make Sure The Business Is Running To Perfection, With Or Without Me.

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

Cooking Today Is A Young Man's Game, I Don't Give A Bollocks What Anyone Says.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'