I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyone else, they'll get disciplined.

You need to do the work to bring the money in, but not compromise standards.

I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.

Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.

I have this desire to keep improving, so I find fault.

I was determined that if I failed it wouldn't be due to lack of effort.

Take note of what's around you and maximise sensory pleasure.

If it doesn't taste good it doesn't go on the menu

At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.

No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.

It was quite a challenge to make people eat crab ice cream.

I prefer male enemies to female ones

There is no such thing as talent, only awareness.

It is important to have questionable friends you can trust unconditionally.

If you're in a position where you can help other people, there is nothing better in life than helping other people. Happy Thanksgiving, everybody!

I have also a paper afloat, with an electromagnetic theory of light, which, till I am convinced to the contrary, I hold to be great guns.

I think forever is an incorrect concept.

I thought I wanted to be a journalist or a novelist.

I could never be French, I could never become German - I shall always remain American - the essence which is in me is American mysticism just as Davies declared it when he saw those first landscapes.

An idea is a point of departure and no more. As soon as you elaborate it, it becomes transformed by thought.

He dribbles a lot and the opposition don't like it - you can see it all over their faces