However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you’ve brought the pan to the table.

I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish.

Cooking a dish is fine; cooking it under strain is a totally extraordinary ballgame.

You added so much salt and pepper I can hear the dish singing ‘Push It.