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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

The role of a chef isn't to reinvent dishes but to tweak.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

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 think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.