I Hid Myself In Food.

Can You Imagine The Headlines If I Gave Someone Food Poisoning? They'd Hang Me Off Tower Bridge By My Ballbag!

Cooking A Dish Is Fine; Cooking It Under Pressure Is A Completely Different Ballgame.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

Videoing, Lifting It, Prodding It, And Five Minutes Later They Might Even Eat It! That First Approach To The Naked Eye Is Crucial, So When You See Pictures Coming Through On Your Social Media, It Does Push You To Be A Little More Creative And Raise The Bar A Little Bit Higher.

I've Always Said That I Think Females Make The Best Chefs Anywhere In The World.