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I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow.

Related Topics

Busy Constant Cow Cry Entrepreneur Hustle Milk

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It’s vulgar, coming from where I do, to talk about money.
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Cooking today is a young man’s game, I don’t give a bollocks what anyone says.
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Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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I think pressure’s healthy, and very few can handle it.
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We’re fragile, fragmented souls who are very sensitive to criticism.
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The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
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Chef Industry Insecurity Jealousy Restaurant
They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.
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I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
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When you cook under pressure you trade perfection.
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Best to start at the bottom & gradually climb up. It’s much more fun, too.
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I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.
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The minute you start compromising for the sake of massaging somebody’s ego, that’s it, game over.
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Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
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Initially let your food do the talking. You’ll be surprised how far you go in a short period of time.
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Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
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I am a chef who happens to appear on the telly, that’s it.
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