I'm A Bit Of A

I Still Cook At Home. A Lot Of Chefs I Think Don't Cook At Home. But I Still Do, I Love Cooking At Home, I Love Having Friends.

Fine Dining Is An Occasional Treat For Most People.

When People Are Grownups They're Grown Ups. They Make Their Own Decisions You Know.

I Started To Change. It Was Sort Of A Restaurant Mid-life Crisis, You Could Say. I Lost A Lot Of Confidence, Not So Much As A Father Or As A Friend, But As A Boss, As A Chef That's To Make Decisions Throughout The Day All The Time. I Just Slowly Started Burning Out. Once You Lose Your Confidence Like That, You Start Being Angry In The Kitchen. I Couldn't Recognize Myself Anymore. I Started Writing The Journal. It Was Never Meant To Be A Book, But The Editor At Phaidon Read Parts Of It. As Editors Do, I Guess.

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.