Swearing is industry language. For as long as we’re alive it’s not going to change. You’ve got to be boisterous to get results.
Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.
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.
There’s no bigger pain anywhere in the world than a vegetarian.
I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.
Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow.
I’ve had a lot of success; I’ve had failures, so I learn from the failure.
I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.
If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.
I am what I am. A fighter.