I hid myself in food.
I grew up in a funny way.
I don’t think it’s a good advert for any restaurant a fat chef and secondly who wants to eat a dessert when the chef’s a fat pig.
If you want to become a great chef you have to work with great chefs. And that’s exactly what I did.
If I can give you one strong piece of advice when you go away for that romantic weekend whatever you do do not accept or take the upgrade to the honeymoon suite.
I suppose your security is your success and your key to success is your fine palate.
The pressure on young chefs today is far greater than ever before in terms of social skills marketing skills cooking skills personality and more importantly delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
When you’re a chef you graze. You never get a chance to sit down and eat. They don’t actually sit down and eat before you cook. So when I finish work the first thing I’ll do and especially when I’m in New York I’ll go for a run. And I’ll run 10 or 15k on my – and I run to gain my appetite.
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.
Find what’s hot find what’s just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.