Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.

The rarest thing you'll ever see is exactly what I'm doing right now.

I worked from 12 to 17, six years in a bakery. I was a pastry cook.

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

I hate to cook and love to eat.

We breathe in our first language, and swim in our second.