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First of all, I can't really claim to be a great chef.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Being a chef would be too much hard work.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'

I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.

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 always knew I wanted to be a chef.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.