The Problem With Yanks Is They Are

[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.

I Like Finding Talent. That's What Really Turns Me On, I Suppose.

Cooking Is About Passion, So It May Look Slightly Temperamental In A Way That It's Too Assertive To The Naked Eye.

In Any Situation, Location Is Crucial.

I Suppose I Might Be A Player-coach Nowadays. I'm A Great Teacher, And I Enjoy Teaching. But I'm Glad I Got Injured And Ended Up Turning To Cooking. It Was An Accident But The Happiest One Of My Life.