From 16 To 26, No One Really

Chefs Don't Do Ponytails And We Shouldn't Do Them Because I Guarantee That Whenever There's A Discovery Of Hair In The Food, It's Guaranteed It's From The Chef's Ponytail.

I'm Actually Not Really A Breakfast Person.

I Swim Like A Fish And I Have An Amazing Kick.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

Jack, My 16 Year Old, Was In Knots A Couple Of Months Back, Studying For Latin. I Said, "mate, You've Got No Interest In Latin. You Don't Want To Go Into It After, So Drop It." He Said, "no, I Can't. I'm Going To Get Bullied At School Because All My Mates Are In There." There's A Prime Example Of Why No One Cooks At School. You're Studying Latin, You've Got No Interest.