It has always stood for f***ing great food.
There's nothing new. I think that's the weird thing for me. Over the last couple of months, the keep-fit shows, and then at the end of it you get to lose weight and one of you is going to win a million dollars - that's not real. In many ways, even 10 years ago that wouldn't have worked.
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.
You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."
There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of the effect it has on the confidence given these young kids from 8 to 13, a quality life skill. Even if they never pursue cooking as a job or a career, just learning how to cook for yourself sets you up in a good place.
The problem with Yanks is they are wimps.
I won't let people write anything they want to about me.
I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.
I didn't get depressed, I don't get depressed.
We have never done anything in a cynical fake way
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
I like finding talent. That's what really turns me on, I suppose.
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.
Chelsea has always been a foodie heaven and it will never change in that respect.
MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.
I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.
I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
I'd like to think I'm a great teacher.
If I relaxed, if I took my foot off the gas, I would probably die.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
I was a naturally aggressive left-back, a cut-throat tackler.
Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'
It's shocking that so many children still live in fear as a result of violence in the home, and don't know who to turn to for help and support. As a child survivor of domestic violence I can remember the fear and isolation. I'm delighted to support the Hideout, the new Women's Aid website for children and young people. I know it could have made a real difference to me and will provide great comfort and support to thousands of children.
I grew up in a funny way.
