Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
Being a chef never seems like a job, it becomes a true passion.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
There's no bigger pain anywhere in the world than a vegetarian.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
Push your limit to the absolute extreme.
However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Kitchens are hard environments and they form incredibly strong characters.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
Initially let your food do the talking. You'll be surprised how far you go in a short period of time.
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Best to start at the bottom & gradually climb up. It's much more fun, too.
Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
I've had a lot of success; I've had failures, so I learn from the failure.
I act on impulse and I go with my instincts.
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
When you cook under pressure you trade perfection.
You don't come into cooking to get rich.
Being a chef is the best job in the world.
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
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.
Being assertive and somewhat really firm has to be backed up with being fair.
