I Act On Impulse And I Go

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.

I'm Not Critic-proof, And I Still Take It Personally, But I Take It Less Personally Now.

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.

Cooking Today Is Far Greater Than It Ever Was, And More Importantly, A Chef's Role Today Has Changed Dramatically Over The Last Decade.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.