I Am A Chef Who Happens To

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.

I Swim Like A Fish And I Have An Amazing Kick.

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

I Can't Say, Maybe It's Something In The Ingredients, But Again, We Have A Couple Of Contestants From Long Island And A Phenomenal Array Of Chefs.

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.