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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.
If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.
My wife, a schoolteacher, very disciplined. If you think I’m tough, trust me, and wait till you see when the children are on the naughty step. It’s hilarious. So we decided that I’m going to work like a donkey and provide amazing support for the family.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
My father was a swim teacher. We used to swim before school, swim after school.
I’d like to think I’m a great teacher.
I suppose your security is your success and your key to success is your fine palate.
I’ve had a lot of success I’ve had failures, so I learn from the failure.
If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
I’ve never been a hands-on dad. I’m not ashamed to admit it, but you can’t run a restaurant and be home for tea at 4:30 and bath and change nappies.