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I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

I've learned how to make a nice souffle, a little mac and cheese.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

I have friends who are blacksmiths in the north of Scotland, so I took a few master classes with,them. I loved learning a new skill. I will never look at a piece of wrought iron the same way now. I can now make semi-decent knife blades and candlesticks myself.

I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.

When I was little, my mother taught me how to use a fork and knife. The trouble is that Mother forget to teach me how to stop using them!

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

I'm a carb queen. I'll always order macaroni and cheese, but I don't want it to be fancy. I want it to be as close to Kraft Services as it can possibly get!

For Secret Santa a few years ago, I bought one of the lads I used to play with a block of cheese.