If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

When people are grownups they're grown ups. They make their own decisions you know.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

When you start at catering college, nobody prepares you for a book tour or public speaking.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.