It's Easier Being A Judge Than A

I Tell Everybody The Same Thing: You Have To Make Every Dish So When You Taste It, You Should Remember It When You Go Home.

I Think It's Really Important To Keep On Staying Motivated.

Omelets Are About Technique. Now, Different People Make It Different Ways, But, If You're A Chef In Europe, An Omelet Has To Be Cooked On The Outside, With Just A Simmer Of Color, And The Inside Has To Be Soft. It Should Be Cooked Like A Steak - Medium Rare.

What I Don't Like Is Breakfast In The Morning. I Have A Double-espresso Cappuccino, But No Food.

I Think The Most Important Thing When You Are In A Competition And You Have, Let's Say, Ingredients You Have To Use Make Something You Did Already Because None Of The Judges, You Know, Probably Had It In Our Lifetime, So I Think Do Something You Feel Confident With, Not Something Completely New Where You Are Not Sure How Many Hours Or How Many Minutes You Have To Cook It Or If The Seasoning Is Right Or If The Combinations Of Spices And Herbs Are Right.