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When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

I believe no chef becomes what he becomes without having many people influence him.

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.

A lot of young chefs today get carried away by trends, by influences, by movements.

Chefs are leaders in their own little world.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.