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When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.

There are days where you do everything right and nothing goes in your favour.

An unfortunate thing about this world is that the good habits are much easier to give up than the bad ones.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives.