I Have This Desire To Keep Improving,

As We Get Older, We Tend To Become More Risk Averse Because We Tend To Find Reasons Why Things Won't Work. When You Are A Kid, You Think Everything Is Possible, And I Think With Creativity It Is So Important To Keep That Naivety.

This Kitchen Is Completely Calm. Some Of The Old-fashioned Chefs - They Become Kings In Their Kitchen, They've Got To Be Called Chef. But I Don't Care If Someone Calls Me Chef Or Heston, It Really Doesn't Bother Me.

I Still Love Doing What I Do, And I'm Really Lucky To Get Up In The Morning And Want To Go To Work.

Take Note Of What's Around You And Maximise Sensory Pleasure.

I've Got Around 400 Cookbooks.