Being A Chef Is The Best Job

[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.

The Thing Is, I Can Teach. I Can Teach Bloody Well. So Few Chefs Have That Level Of Generosity. I Demand A Lot, A F***ing Hell Of A Lot, But I Give A Lot Back.

I Suppose Your Security Is Your Success And Your Key To Success Is Your Fine Palate.

First Of All, When You Build A Restaurant Of That Phenomenon-i Really Hate That Word "set" And I Hate The Word "cast" -it Is From The Most Amazing Health And Hygiene ... Properly Air Conditioned, Properly Irrigated With Hot And Cold Running Water... Obviously, Fox Is Paying For It, So In Terms Of Expenditure It's Far More Economical And On The Back Of The Draw Were 22,500 Cast. Finding 30 Chefs In That Bunch Wasn't Difficult.

I Act On Impulse And I Go With My Instincts.