[i Spend A] Lot [time Travelling]. Between

I'm A Big Lover Of Fish. Cooking Fish Is So Much More Difficult Than Cooking Protein Meats, Because There Are No Temperatures In The Medium, Rare, Well Done Cooking A Stunning Sea Bass Or A Scallop.

Growing Up In Britain, We Didn't Have Much, Worked For Everything. To Leave Food On The Plate, Mom Classed It As Being Rude And So We Ate Because We Were Hungry, Not Ate Because We Had A Choice In The Fridge.

Having Four Kids Of My Own, Fifth One On The Way... I Think With "junior," What's Happened Over The Last Three Years Is This Program's Been Implemented Across Schools.

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

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.