Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

I'm anti-globalisation. There is nothing more enriching than to go out into the world and meet people different to you. We must fight the spread of a singular way of thinking and preserve cultural differences.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

You make your mistakes to learn how to get to the good stuff.

I like to accept it all, the negative and the positive.