I'm A Bit Of A Glutton -

I Still Cook At Home. A Lot Of Chefs I Think Don't Cook At Home. But I Still Do, I Love Cooking At Home, I Love Having Friends.

Close Interaction With Farmers And Scientists Can Expose The Chef To New Flavours That Can Be Used To Delight Diners.

When People Are Grownups They're Grown Ups. They Make Their Own Decisions You Know.

If You See How A Plant Grows And You Taste It In Situ You Have A Perfect Example Of How It Should Taste On The Plate.

When You Get Close To The Raw Materials And Taste Them At The Moment They Let Go Of The Soil, You Learn To Respect Them.