Being A Chef Is The Best Job

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.'

I Actually Quite Like [social Media]. It's Spontaneous, You Don't Really Have To Commit To It And I Enjoy The Interaction. Also, I Have Never Sworn On There, Not Once.

I'd Like To Think I'm A Great Teacher.

A Lot Of People Think That I Am Only In Town When I'm Doing The Publicity Circuit, But I Actually Come [bread Street] Regularly. I Just Don't Publicise It.

Masterchef Junior For Me Was About Working Closely With These Kids And Getting Them To Reeducate Their Parents To Understand That Food Is As Important Educationally As Math And English And It's Important That We Don't Take It For Granted.