I Was Determined That If I Failed

You Need To Do The Work To Bring The Money In, But Not Compromise Standards.

I Have This Desire To Keep Improving, So I Find Fault.

I Tend To Take Negative Comments To Heart.

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.

But Most Is All To Do With Work. There Are Aspects Of Work That Are Enjoyable, That You Could Call A Hobby.