I'm Quite A Chauvinistic Person.

I Cook For A Living; I'm Not A Scheduler.

I Suppose More Than Anything, Chefs Have Gotten Better, Which Is Great News, Which Makes My Life A Lot Easier. I Can Be A Lot More Creative In Terms Of The Menu.

Can You Imagine The Headlines If I Gave Someone Food Poisoning? They'd Hang Me Off Tower Bridge By My Ballbag!

Bread Street Kitchen Is A Big Operation, A Unique Beast, And It Needs Bedding In.

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