I Hid Myself In Food.

There Are Very Few Chefs Both In Britain And The States That Really Identify The Secret Of Being Consistent. And Combine Consistency With Flavor.

Everything I Learned And Didn't Do In New York I Would Put Into Place Here In The London West Hollywood. It's Fascinating, When You Look At The Critics' Reviews, And We Had A Great One In The New York Observer And All That, And Then The New York Times Came And It Was A Devastation; Two Stars Out Of Four. They Said That I Played Safe Because It Wasn't Fireworks. Then They Judged The Persona Over The Substance That Was On The Plate.

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.

I've Had A Lot Of Success; I've Had Failures, So I Learn From The Failure.

Being A Chef Is The Best Job In The World.