Pressure's Healthy. It Becomes Stressful When You

When You're A Chef, You Graze. You Never Get A Chance To Sit Down And Eat. They Don't Actually Sit Down And Eat Before You Cook. So When I Finish Work, The First Thing I'll Do, And Especially When I'm In New York, I'll Go For A Run. And I'll Run 10 Or 15k On My - And I Run To Gain My Appetite.

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.

The Pressure On Young Chefs Today Is Far Greater Than Ever Before In Terms Of Social Skills, Marketing Skills, Cooking Skills, Personality And, More Importantly, Delivering On The Plate. So You Need To Be Strong. Physically Fit. So My Chefs Get Weighed Every Time They Come Into The Kitchen.

Very Few Restaurants Do Five Services A Day - Breakfast, Lunch, Afternoon Tea, Cocktail, Theatre And Dinner - And Because Of That We Can Offer Something For Everyone.

Being On A Soccer Pitch Is Not The Same As Being In A Kitchen When Things Are Going Wrong.