Stopping The Junk Food And

If You Become A Chef Because You're Obsessed By Becoming A Celebrity, Getting My Ass Kicked And Working My Nuts Off The Way I Did In France And Getting Pushed Around Those Kitchens Wasn't About Becoming Famous.

It's Quite Weird Knocking That Out Of Them And Telling Them To Forget Cooking For Chefs; Forget What Chefs Say About Your Food.

[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 Was A Naturally Aggressive Left-back, A Cut-throat Tackler.

Cooking A Dish Is Fine; Cooking It Under Pressure Is A Completely Different Ballgame.