Michelin will have to do a bit of explaining with only three stars at the top. Most of the newspaper reviewers here go up to four stars.

I am convinced that if you serve great value, people will come to you.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

my father...there was never any mistaking his love for me. When I walked into the room, his eyes lit up and he wrapped me in his arms as if it was Christmas morning and I was the best gift imaginable.

A lot of foreign people say, when asking about eating habits, 'What is your guilty pleasure?' I have no guilt. Whatever I do, I enjoy and it's the point. I think if you start to feel guilty about it, that's a problem. So, no guilty pleasures. I have pleasure and no guilt at all.