Cooking Today Is Far Greater Than It

I Quite Like That Jeopardy, Those Up-against-the-wall Odds. I Don't Like It When It's Over-comfortable, Too Easy, Something That Can Be Done In Two Or Three Weeks. I Like A Challenge.

If My Last Supper Was Ever Going To Be Cooked By A Chef, It Would Have To Be Thomas Keller.

My Childhood Favourite Is Mum's Shepherd's Pie, Yorkshire Pudding And Roasted Potatoes. I Remember Coming Home From School And Going To The Kitchen To Help Her. It's Because Of Her That I Discovered My Love For Cooking.

There Are Very Few Chefs Both In Britain And The States That Really Identify The Secret Of Being Consistent. And Combine Consistency With Flavor.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'