I Am What I Am. A Fighter.

I Like Finding Talent. That's What Really Turns Me On, I Suppose.

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

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.

Running Started As A Way Of Relaxing. It's The Only Time I Have To Myself. No Phones Or E-mails Or Faxes.

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