I Am What I Am.

It's Very Hard When You Eat Out Every Day For A Living, And A New Restaurant Comes Along And You Haven't Got That Same Vigour That You Had 10 Years Ago.

Best To Start At The Bottom & Gradually Climb Up. It's Much More Fun, Too.

How Many Chefs Do We Know That Prefer Cooking For Chefs Than They Do Customers, Yet Customers Are Returning Repeatedly And It's The Level Of Support That Determines The Level Of Success That Restaurant Will Have.

There's A Bond Among A Kitchen Staff, I Think. You Spend More Time With Your Chef In The Kitchen Than You Do With Your Own Family.

Having Four Kids Of My Own, Fifth One On The Way... I Think With "junior," What's Happened Over The Last Three Years Is This Program's Been Implemented Across Schools.