I Don't Think It's A

When You Cook Under Pressure You Trade Perfection.

When You're A Chef, You Graze. You Never Get A Chance To Sit Down And Eat. They Don't Actually Sit Down And Eat Before You Cook. So When I Finish Work, The First Thing I'll Do, And Especially When I'm In New York, I'll Go For A Run. And I'll Run 10 Or 15k On My - And I Run To Gain My Appetite.

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.

A Lot Of People Think That I Am Only In Town When I'm Doing The Publicity Circuit, But I Actually Come [bread Street] Regularly. I Just Don't Publicise It.

I Am The Most Unselfish Chef In Britain Today.