I act on impulse and I go with my instincts.
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I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

Cooking today is a young man’s game, I don’t give a bollocks what anyone says.

Kitchens are hard environments and they form incredibly strong characters.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.
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