The pressure on young chefs today is far greater than ever before in terms of social skills marketing skills cooking skills personality and more importantly delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I instinctively dress a bit tougher because I've spent a lot of time in the U.S. and I realised there was a certain image projected of me here. I've always been an absolute rebel. When I was in my teen years I had piercings and wore all black.
