There Is A Level Of Snobbery And

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

I Shoot From The Hip.

[i Spend A] Lot [time Travelling]. Between The Restaurants, Filming For Tv, Producing Masterchef, Seeing The Kids... It's Pretty Constant.

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

You Don't Come Into Cooking To Get Rich.